Replies

A classic. Buttermilk makes every bite moist and tender. The Betty Crocker recipes are very reliable-—they’ve been tested in the B/C kitchens.

BETTY CROCKER SOUTHERN BUTTERMILK CORN BREAD

Ingredients
1 1/2 cups yellow, white or blue cornmeal
1/2 cup Gold Medal™ all-purpose flour
1 1/2 cups buttermilk
1/4 cup vegetable oil
2 teaspoons baking powder
teaspoon sugar
teaspoon salt
1/2 teaspoon baking soda
2 eggs or 1/2 cup fat-free egg product or 4 egg whites

Grease bottom and side of 9-inch round pan or 8-inch square pan or spray.

Mix ing with spoon til blended. Beat vigorously 30 seconds. Pour batter into pan. Bake golden 25-30 min 450 deg. Serve warm.

20 posted on 04/26/2018 5:22:27 PM PDT by Liz ((Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.))

I love cooking, but am a little embarrassed that I do love & only make the Jiffy cornbread. I add oil & some sugar & make muffins.i love crumbled cornbread muffins in chili! I may give your recipe a try though ; )

41 posted on 04/26/2018 6:29:38 PM PDT by leaning conservative (snow coming, school cancelled, yayyyyyyyyy!!!!!!!!!!!)

I know what you mean about BC recipes. I still have my looseleaf-binder type cookbook from the ‘60’s and love the pots de creme and doughnut recipes—the doughnuts made fragrant with nutmeg....

64 posted on 04/27/2018 1:24:17 AM PDT by Silentgypsy ( Â“If you're not part of the solution, you're part of the precipitate.Â”__Scorpion)

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794