This is from the Food Network website...
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Moist and Easy Cornbread
Show: Paula's Best DishesEpisode: Deen Family BBQ
Total Time:
45 min
Prep
15 min
Inactive
10 min
Cook
20 min
Yield:
4 to 6 servings
Level:
Easy
Ingredients
* 6 tablespoons unsalted butter, melted, plus butter for baking dish
* 1 cup cornmeal
* 3/4 cup all-purpose flour
* 1 tablespoon sugar
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 large eggs, lightly beaten
* 1 1/2 cups buttermilk
Directions
Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking
soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the
buttermilk mixture into the cornmeal mixture and fold together until there are
no dry spots (the batter will still be lumpy). Pour the batter into the
prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the
corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from
the oven and let it cool for 10 minutes before serving.
Recipe courtesy Paula Deen (TIE, pg. 45)
~@~@~@~@~@~
Rhonda in Missouri
[Non-text portions of this message have been removed]
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