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Graham cracker crumbs give
this tasty cornbread an almost nut-like flavor.
Graham
Cornbread
- 3/4 cup buttermilk
1 cup yellow cornmeal
1/2 cup butter, softened
1/2 cup granulated sugar
1 large egg
1 cup graham cracker crumbs
1/2 cup all-purpose flour
1 teaspoon baking powder
- 1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
- Preheat oven to 350°F
(175°C). Grease an 8-inch baking pan; set aside.
- Combine 3/4 cup buttermilk
and cornmeal in a small bowl; set aside.
- Combine butter, sugar
and egg in large mixing bowl, mixing well; set aside.
- Mix together graham cracker
crumbs, flour, baking powder, baking soda and salt. Alternately
add dry ingredients to butter/egg mixture with the 1 cup buttermilk,
mixing well; stir in the cornmeal mixture.
- Pour into prepared baking
pan.
- Bake for 45 minutes or
until tested done when wooden pick inserted in center comes out
clean. Serve warm.
Makes 8 servings.
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