—Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
COMBINE buttermilk, sunflower oil and the egg in the small bowl and mix well with a whisk. Ingredients 200 gram self-raising flour + 2 tablespoons more 140 gram white caster sugar pinch of salt 125 ml vegetable or sunflower oil 125 buttermilk 1 egg 150 gram fresh blueberries 50 gram light brown sugar 40 gram butter (room temperature). Baking the buttermilk blueberry muffins — 25 minutes. Summary Recipe NameButtermilk blueberry muffinsPublished On 2016-02-19Preparation Time 10MCook Time 25M Total Time 35MAverage Rating no rating Based on 0 Review(s) Share this. Buttermilk fried chicken Zebra cake Blueberry pancakes Classic apple pie Mini raspberry banana shortcake 200 gram. 125 buttermilk
A good cornbread should be heavy on the cornmeal and very light on the flour. Leave the excess butter (the little that is coating the frying pan’s bottom) in the pan, and leave the frying pan on the heat while you quickly mix the cornbread batter