Moist and Easy CornbreadPosted Monday, February 28, 2011, at 5:23 PM
6-TBsp unsalted butter, melted
1-Cup yellow cornmeal
1 1/2- tsp baking powder
1/2-tsp baking soda
3-Large eggs lightly beaten
1 1/2- Cups buttermilk
Preheat oven to 425 degrees, lightly grease 8 inch baking dish (can use a spray or rub it with butter)
In a large bowl, mix togetherr the eggs, buttermilk, and butter.
Pour the buttermilk mixture into the cornmeal mixture and mix together (the batter will be lumpy)
Pour the batter into the 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 from the oven and let cool for 10 minutes before cutting to serve.
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From his kitchen to yours, Mountain Home resident Joe Howard will share his favorite recipes with his readers. Sometimes I might just stray from the recipes and share my other 2 cents.
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