Ingredientes para Craig Claiborne's Southern Cornbread
- 1 ½ cups all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 2 cups whole milk
- Optional: 2 tablespoons unsalted butter, melted (for greasing the pan)
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Cómo preparar Craig Claiborne's Southern Cornbread
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup yellow cornmeal, 2 teaspoons baking soda, and 1 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs until light and foamy.
- Gradually whisk the wet ingredients into the dry ingredients, followed by 1 cup buttermilk and 1 cup whole milk. Mix until just combined; don't overmix.
- Pour the batter into the prepared 8x8 inch pan.
- Pour the remaining 1 cup whole milk evenly over the top of the batter. Do not stir.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
13g
Fat
10g
Carbs
5g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breads American Southern United States Oven Easy Potluck Heirloom Historical Holiday Event Kosher Picnic Grains Dietary Comfort Food Rosh Hashana Quick Breads Pasta Rice And Grains Taste Mood To Go Equipment
