wild hare savory or sweet cornbread
Wild Hare Savory or Sweet Cornbread Source: Sunset, May, 1999 - Recipe by Joey Altman, chef, Wild Hare Restaurant, Menlo Park, California Yields 9 servings NOTES: For bread that is...
Ingredients
- 1cupall-purpose flour
- 1cupyellow cornmeal
- 2tablespoonor 1/3 cup granulated sugar
- 21/2 teaspoons baking powder
- 3/4teaspoonsalt
- 2large eggs
- 1cupbuttermilk
Directions
- 1
Wild Hare Savory or Sweet Cornbread Source: Sunset, May, 1999 - Recipe by Joey Altman, chef, Wild Hare Restaurant, Menlo Park, California Yi
- 2
1 cup all-purpose flour 1 cup yellow cornmeal 2 tablespoons or 1/3 cup granulated sugar 2 1/2 teaspoons baking powder 3/4 teaspoon salt 2 la
- 3
In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter
- 4
Pour liquids into flour mixture and stir just until evenly moistened
- 5
Scrape batter into a buttered 8-inch square pan and spread smooth
- 6
Bake in a 400 degree F oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 25 minutes
- 7
Cut bread into squares
- 8
Lift from pan with a slender spatula