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Adjust oven rack to middle position and heat oven to 375°F. Grease a
9"x13" baking dish with butter.
Beat eggs in medium bowl, whisk in buttermilk and milk.
Whisk cornmeal, flour, baking soda, baking powder, sugar and salt together in a large bowl. Make a well in the center, and add the egg and milk mixture into the well and stir with a whisk until just combined. Add butter and combine.
Pour batter into greased baking dish. Bake until top is golden brown and edges have pulled away from sides of pan, 30-40 minutes.
Transfer pan to wire rack and cool to room temperature before using, about 1 hour.
Instead of a whisk, I used a spatula to combine the two mixtures.
Cooking time in my oven was 34 minutes, and the result is nice and
dense. I found it a little greasy, and might try using half margarine
and half applesauce, or even substituting oil for the margarine.
This corn bread was recommended in Cook's Illustrated as a base for corn bread stuffing. The only real concern I had was the buttermilk, since I've never seen soy buttermilk around;-). To make the soy buttermilk, I put 4 teaspoons of vinegar into a measuring cup, and added soy milk to make 1-1/3 cups. It worked!
Posted by Maxine in RI
Nutritional Info Per Serving: N/A