02
Jul
Jul
SUSANA’S CRUNCH CORNBREAD
This recipe comes from our friend Susana at Salamander Springs Farm. Check her out.
PREP TIME: 10 min
COOK TIME: 20 min
Preheat oven to 400*F
Batter: 2 well beaten eggs, 1-1/2 cup buttermilk (or a mix of milk and plain yogurt, or whatever suits your fancy), 1-1/2 t baking powder, and 1 t salt.
On medium heat, melt 1/2 cup butter in a 10″ cast iron skillet. When all the butter has melted add 1-3/4 cups cornmeal and toast until golden, stirring constantly. Turn off the heat, add batter, mix well, and cook in a hot oven for 20 minutes.
