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Ingredients requirements - Sugar and Spice Buttermilk cornbread:
- Need 2 c for all purpose flour
- Require 2 c for corn meal
- Require 2 tbsp of baking powder
- Get 1 - heep tsp salt
- Take 1 1/2 tsp of cumin
- Take 1 tsp - chili powder
- Make ready 6 tbsp sugar
- Take 10 tbsp for cold, salted butter
- Get 2 eggs
- Prepare 1 c milk
- Require 1 c for buttermilk
Sugar and Spice Buttermilk cornbread process:
- 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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