quick bread - cornbread, buttermilk, onion
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives other works.
Buttermilk
Cornbread with Onion
Corn bread is an American tradition especially of the southern and south-western regions. Most
likely the Indians and Mexicans introduced the first simple corn breads to white settlers.
Recipes vary as do many staples of the kitchen. With the following, I have used buttermilk and
baking soda. Corn Bread is a very quick and wonderful accompaniment to vegetarian or salad
dishes. Bread is done when a toothpick inserted into the middle comes out clean.
makes 6 servings
Preheat oven to 225° C.
bake 20 minutes
100 g. fine, yellow cornmeal
65 g. flour
180 ml. buttermilk
1 T. vegetable oil
plus 2 t.
1 t. baking powder
1/4 t. baking soda
1/2 t. sugar
1/2 t. salt
1 large egg
1 sm. shallot or onion
Butter the sides and bottom of a small pan (+ - 18 cm.) or use bacon fat. Set aside. Heat the 2 t. oil
in a small pan and sauté the finely chopped onion until brown. Stir frequently to prevent burning.
Mix all the ingredients together vigorously for about 30 seconds. Bake for 20 minutes.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant