vault backup: 2026-03-14 23:47:41
This commit is contained in:
@@ -0,0 +1,40 @@
|
||||
---
|
||||
id:
|
||||
aliases: []
|
||||
title: Cornbread
|
||||
tags:
|
||||
- authorship/original
|
||||
- destiny/permanent
|
||||
- status/draft
|
||||
- topic/hobbies/cooking
|
||||
- type/recipe
|
||||
---
|
||||
# Cornbread
|
||||
|
||||
* 1/4 cup vegetable oil
|
||||
* 2 cups finely ground cornmeal
|
||||
* 8 Tbsp. all purpose flour
|
||||
* 2 1/2 Tbsp. baking powder
|
||||
* 3/4 tsp. salt
|
||||
* 2 large eggs
|
||||
* 2 Tbsp. vegetable oil
|
||||
* 1 3/4 cups buttermilk
|
||||
|
||||
### Instructions
|
||||
|
||||
1. Preheat the oven to 400 degrees.
|
||||
|
||||
2. Add 1/4 cup oil to a 9 inch cast iron skillet over high heat.
|
||||
|
||||
3. Add the remaining ingredients to a medium mixing bowl
|
||||
and mix until combined.
|
||||
|
||||
4. When the skillet is thoroughly heated
|
||||
(a drop of batter should sizzle immediately),
|
||||
pour in the batter to within 1 inch of the top.
|
||||
|
||||
5. Transfer the skillet to the preheated oven.
|
||||
Bake until golden and done throughout (25-30 minutes).
|
||||
|
||||
6. Let cool for at least 20 minutes.
|
||||
Invert and return the cornbread to the skillet before serving.
|
||||
Reference in New Issue
Block a user