Down East Corn Bread (or Muffins)
By Addie
This recipe is from Redclyffe Shore Motor Inn & Dining Room, Robbinston, Maine.
Ingredients
- 2 cups cornmeal
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 1/4 cup vegetable oil
- 1 large egg
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Details
Preparation
Step 1
1. Preheat oven to 425°F Grease a 9x9 inche metal baking pan.
2. In large bowl, combine first 6 ingredients. In medium bowl, whisk buttermilk, oil, and egg until blended; stir into cornmeal mixture just until moistened.
3. Pour batter into prepared pan. Bake 20-25 minutes or until golden and toothpick inserted in center comes out clean.
4. Cut cornbread into 9 squares.
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REVIEWS:
I want to take this corn bread recipe down the alter and marry it. It was good and very easy to make. I want to eat the whole pan to myself. I put some yummy butter and honey on it and it made my whole day.
Sorry, but this recipe was not to my liking at all. To much cornmeal and I found it to be to dry.
This is a terrific recipe. I love the texture from the cornmeal. I used only half the oil and used regular milk with a little vinegar for the buttermilk. It was great. Always trying to reduce sugar I might see if I could get away with less another time. Thanks so much.
For me this is Wow!! Am ditching the other corn bread recipes I had and keeping only this one on hand. I LOVE this one because because it uses such a tiny bit of flour. Majority of recipe is cornmeal. What a difference in flavor and texture. Serve with sweetened butter ( just a dab) and in my opinion, you have the truly perfect cornbread.
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