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Alright, don’t linger, let’s practice this sugar and spice buttermilk cornbread formula with 11 elements which are absolutely easy to find, and we have to process them at the very least through 5 measures. You should expend a while on this, so the resulting food could be perfect.
Ingredients of Sugar and Spice Buttermilk cornbread:
- Get 2 c - all purpose flour
- Need 2 c corn meal
- Require 2 tbsp of baking powder
- You need 1 of heep tsp salt
- Require 1 1/2 tsp - cumin
- Take 1 tsp chili powder
- Give 6 tbsp - sugar
- Get 10 tbsp cold, salted butter
- Get 2 - eggs
- Take 1 c of milk
- Require 1 c of buttermilk
Sugar and Spice Buttermilk cornbread start cooking:
- Butter cast iron skillet, place in oven and preheat at 400°
- Mix all dry ingredients together well. Cut cold butter into small cubes, use your hands to incorporate butter into mixture very well. I find starting with my knuckles gets it going, then I mash it with my finger tips. It should hold together when you make a fist with it.
- Make a well in center, add 2 slightly beaten eggs and both milks.
- Use a baking spatula and fold batter over itself until all is blended.
- Carefully take cast iron out of your preheated oven and add mixture. Bake for 25 to 30 minutes or until top is golden and tooth pick comes out clean.
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