Buttermilk Cornbread
Cook time: 
Total time: 
Serves: 16 servings
 
Ingredients
  • 1 cup all-purpose flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 Tbsp granulated sugar
  • 1 tsp salt
  • 1 cup corn meal
  • 2 Tbsp solid shortening
  • 1 egg, slightly beaten
  • 1 cup water
Instructions
  1. Preheat oven to 425°F.
  2. Grease one 8-inch square baking pan.
  3. In large mixing bowl sift together flour, Buttermilk Blend, baking powder, baking soda, sugar and salt.
  4. Add corn meal.
  5. Cut in shortening with fork or pastry blender until mixture is fine textured.
  6. Combine eggs and water and add to dry ingredients.
  7. Stir just enough to moisten dry ingredients.
  8. Do not beat.
  9. Pour into prepared pan.
  10. Bake 25 to 30 minutes.
  11. Serve hot. Note:
  12. For a crumbly, flakier cornbread use 1¾ cups corn meal and only ¼ cup of all-purpose flour. Proceed as instructed above.
Recipe by SacoFoods at http://www.sacofoods.com/buttermilk-cornbread/