Vergleichen Southern Cornbread
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Ingredients:
2 cups yellow or white self-rising corn meal
1 large egg
1¼–1½ cups buttermilk or whole milk
¼ cup olive oil or vegetable oil Equipment needed:well-seasoned 8-inch or 10-inch cast-iron skillet (alternately: an ovenproof skillet or an 8x8-inch baking pan)assorted measuring cupsmedium or large mixing bowlSteps:
Any leftover cornbread can be wrapped in a damp towel (to keep it moist) and stored in the refrigerator for several days. It can be frozen in storage bags for several months, but will usually become more crumbly if stored this way.As an alternative, the Skillet Cornbread (PDF) recipe is very similar.
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