Yellow Cornbread
Yield: 1 loaf
Equipment
- 8 inch square cake pan
Materials
- 2 cups Arrowhead Mills Organic Gluten Free Yellow Cornmeal
- 1 cup Arrowhead Mills Organic All-Purpose Flour
- ½ cup sugar
- ¼ teaspoon baking soda
- ½ cup butter melted
- 2 eggs
- 1 ½ - 2 cups buttermilk enough to make the consistency of cake batter
Instructions
- Combine cornmeal, flour, sugar, baking soda and salt in a bowl.
- Beat eggs in separate bowl, add 1½ cup buttermilk to eggs then pour in butter.
- Mix wet ingredients into dry ingredients, add more milk if necessary to make “wet” batter.
- Combine into smooth batter, don’t over mix.
- Put batter into buttered cake pan or muffin cups. Bake in 375°F – 400°F oven for 20 – 35 minutes, until edges pull away from side of pan and toothpick comes out clean when inserted into center of bread.