Buttermilk Corn Bread With Chives And Thyme Recipe Recipe

Name: Buttermilk Corn Bread With Chives And Thyme Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. butter (1/2 stick, see note); 1 1/4 c. all-purpose flour; 2/3 c. cornmeal; 2 Tbsp. firmly packed brown sugar; 1 tsp baking pwdr; 1/2 tsp baking soda; 3/4 tsp salt; 1 tsp grnd ginger; 1/4 tsp grnd nutmeg; 2 x Large eggs; 1 c. buttermilk; 1/2 c. cashew nuts, minced

Servings: persons

1/4 c. butter (1/2 stick, see note)
1 1/4 c. all-purpose flour
2/3 c. cornmeal
2 Tbsp. firmly packed brown sugar
1 tsp baking pwdr
1/2 tsp baking soda
3/4 tsp salt
1 tsp grnd ginger
1/4 tsp grnd nutmeg
2 x Large eggs
1 c. buttermilk
1/2 c. cashew nuts, minced

1
Preheat the oven to 425 degrees.
2
Grease an 8 inch square baking pan.
3
Heat the butter and set it aside to cold.
4
In a bowl, combine the flour, cornmeal, brown sugar, baking pwdr, baking soda, salt, ginger and nutmeg.
5
In another bowl, beat the Large eggs and buttermilk together till well-blended.
6
Pour the melted butter and the egg mix into the bowl with the dry ingredients.
7
Stir to combine.
8
Mix in the cashews.
9
Pour the batter into the prepared pan.
10
Bake 20 to 25 min or possibly till puffed and golden, and a cake tester inserted into the center comes out clean.
11
Cold it in the pan 10 min, then invert it onto a cake rack to cold completely (or possibly serve the bread hot).
12
Note: Use real butter or possibly stick margarine.
13
Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

946

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 c. butter (1/2 stick, see note), 1 1/4 c. all-purpose flour, 2/3 c. cornmeal, 2 Tbsp. firmly packed brown sugar, and more.

Yes, Buttermilk Corn Bread With Chives And Thyme Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Corn Bread With Chives And Thyme Recipe

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