Corn Bread from Scratch
ready in: 30-60 minutes
recipe id: 33578
photo by: Kathie Oh
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1 1/3 cup all-purpose flour
1 1/3 cup yellow or white corn meal
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 1/3 cup buttermilk
1/2 cup unsalted butter, melted
2 large eggs, beaten
Preheat oven to 375 degrees F. Butter or oil a 9" baking pan, set aside.
Sift flour, corn meal, baking soda, baking powder and salt together. Whisk together the buttermilk, melted butter and the eggs. Add the dry ingredients to the liquid and stir just to blend.
Pour the batter into the prepared pan and bake until golden brown around the edges, about 30 minutes or until tester inserted into the middle of the bread comes out clean. Cool in the pan on a rack for a few minutes then cut into squares. Freezes well, just wrap in foil then put into a freezer bag.
I don't see why you could not make a mix of the dry ingredients and then just take what you need and add the liquids to it when needed. It seems that you would need to take about 2 cups of the mix then add the liquid. Just a thought.
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