Buttermilk Cornbread (With Whole Wheat
Flour)
- 1 ½ cups self-rising corn meal (white or
yellow)
- ½ cup whole wheat flour
- ½ cup sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 egg, lightly beaten
- 1 cups buttermilk
- ¼ cup melted butter (shortening or vegetable
oil)
- Preheat oven to 350°F.
- Combine sugar, buttermilk, butter, eggs and set aside.
- Combine remaining dry ingredients.
- Combine buttermilk mixture with cornmeal mixture, stirring
just enough to moisten.
- Pour well-greased 9- or 10-inch skillet or pan, muffin tins
or corn stick molds.
- Bake about 20 minutes for muffins or corn sticks, 25-30
minutes for pan or skillet.