Corn Bread
Corn bread is best served hot, with some softened or whipped butter and honey or butter and salsa, depending on whether you want it sweet or spicy!
SERVES 9
INGREDIENTS
- 1¼ cups pancake mix
- ¾ cup yellow cornmeal
- ½ teaspoon paprika
- 1 cup buttermilk
- ⅓ cup frozen corn kernels, thawed
- ¼ cup vegetable oil
- 1 egg
Preheat oven to 400°F. Grease a 9″ square baking pan and set aside.
In medium bowl, combine pancake mix, cornmeal, and paprika and mix well.
In another medium bowl, combine buttermilk, corn kernels, oil, and egg and beat with wire whisk. Stir into dry ingredients just until combined. Pour into prepared pan.
Bake for 17 to 23 minutes or until edges are golden brown and top springs back when touched with finger. Serve warm.
Make Your Own Pancake Mix
You can make your own mix: combine 1 cup dry buttermilk powder, 3 cups flour, 1 cup whole wheat flour, ¾ cup sugar, 2 tablespoons baking powder, 1 tablespoon baking soda, and 1 teaspoon salt. To make pancakes, combine 1½ cups mix, 1 egg, 2 tablespoons melted butter, and 1 cup water and mix well; cook on greased griddle.
