Buttermilk Cornbread Recipe - The Scran Line скачать в хорошем качестве

Buttermilk Cornbread Recipe - The Scran Line

MORE RECIPES HERE: http://thescranline.com - FOLLOW ME HERE: Instagram:   / thescranline   Facebook:   / thescranline   Pinterest:   / thescranline   Twitter:   / thescranline   Recipe Buttermilk Cornbread 120g - 1 1/2 cups cornmeal 150g - 1 cup all-purpose flour 50g - 1/4 cup sugar 4 tsp baking powder 1 tsp salt 500ml - 2 cups buttermilk 65g - 1/4 cup creamed corn 1 large egg 6 tbsp unsalted butter, melted and divided Instructions: Preheat your oven to 425°F / 220°C. Place a cast iron skillet or regular oven safe non-stick pan in the oven to pre-heat. See notes. Add the cornmeal, flour, sugar, baking powder and salt into a large mixing bowl. Use a whisk to combine. Add the buttermilk, creamed corn and egg to a medium sized mixing bowl and whisk to combine. Add the we ingredients to the dry ingredients and mix using a spatula or wooden spoon until well combined. Add half the butter to the mixture and stir in. Take the hot skillet out of the oven. Add the remaining butter (it will splatter so be careful) and then pour the batter into the skillet. Place in the oven and bake for 25-30 minutes. Allow to cool for 10 minutes and then take out of the skillet by turning upside down on a cooling rack. Slice up and serve with butter or honey. Notes Cornbread is best served the day it’s made but will in an airtight container for up to three days. Warm up in the oven before serving.