Buttermilk Corn Bread This has no sugar in it, we don't care for the sweet version, maybe this one will be what you are looking for: It can also be baked in a cast iron pan if you have one. 1 1/3 cups all-purpose flour 1 1/3 cups yellow or white corn meal 2 tsp. baking powder 3/4 tsp. baking soda 1 tsp. salt 1 1/3 cups buttermilk 1/2 cup unsalted butter, melted 2 large eggs, beaten Preheat oven to 375:. Butter or oil a 9" baking pan, set aside. Sift flour, corn meal, baking soda, baking powder and salt together. Whisk together the buttermilk, melted butter and the eggs. Add the dry ingredients to the liquid and stir just to blend. Pour the batter into the prepared pan and bake until golden brown around the edges, about 30 minutes or until tester inserted into the middle of the bread comes out clean. Cool in the pan on a rack for a few minutes then cut into squares. Freezes well, just wrap in foil then put into a freezer bag. Jan I don't see why you could not make a mix of the dry ingredients and then just take what you need and add the liquids to it when needed. It seems that you would need to take about 2 cups of the mix then add the liquid. Just a thought. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
