Buttermilk Corn Bread With Chives And Thyme Recipe
Servings: 1
Ingredients
- 1/4 c. butter (1/2 stick, see note)
- 1 1/4 c. all-purpose flour
- 2/3 c. cornmeal
- 2 Tbsp. firmly packed brown sugar
- 1 tsp baking pwdr
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tsp grnd ginger
- 1/4 tsp grnd nutmeg
- 2 x Large eggs
- 1 c. buttermilk
- 1/2 c. cashew nuts, minced
Directions
- Preheat the oven to 425 degrees. Grease an 8 inch square baking pan. Heat the butter and set it aside to cold.
- In a bowl, combine the flour, cornmeal, brown sugar, baking pwdr, baking soda, salt, ginger and nutmeg.
- In another bowl, beat the Large eggs and buttermilk together till well-blended.
- Pour the melted butter and the egg mix into the bowl with the dry ingredients. Stir to combine. Mix in the cashews.
- Pour the batter into the prepared pan. Bake 20 to 25 min or possibly till puffed and golden, and a cake tester inserted into the center comes out clean.
- Cold it in the pan 10 min, then invert it onto a cake rack to cold completely (or possibly serve the bread hot).
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
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