Old-fashioned corn meal pancake type corn bread. My mother’s best friend who owned a little terrific hole in the wall restaurant gave me this recipe. I think it is wonderful.
Mix buttermilk, cornmeal, egg, butter, salt, and baking soda in a bowl until just combined.
Heat a griddle or large skillet over medium heat. Spray with non-stick cooking spray. Drop by heaping tablespoonful onto the griddle. Cook until bubbles form on the top, 2 to 3 minutes; flip and brown on the other side, another 2 to 3 minutes.
Per Serving: 81 calories; protein 2.1g; carbohydrates 8.5g; fat 4.3g; cholesterol 26.5mg; sodium 294.4mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.