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
• ==============

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.