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Buttermilk-Sour Cream Corn Bread Lee Bailey's Cooking for Friends Yield: 12 servings 2 cups white cornmeal 3½ tsp. baking powder ½ tsp. baking soda 1½ tsp. salt 1½ cups low-fat sour cream 2 large eggs, lightly beaten 2 Tbsp. corn oil ⅔ cup buttermilk Preheat the oven to 425o. Coat well an 8x11-inch pan with vegetable oil spray and set aside or spray and line bottom with waxed paper (recommended). Sift together the dry ingredients. Set aside. Lightly beat together the sour cream, eggs and oil. Mix quickly with the dry ingredients (do not overmix) and pour into pan. Pour buttermilk over the top of the batter. Bake for 30 to 35 minutes or until lightly browned. Cut into 12 pieces. Note: This recipe is served with Pimiento Chicken with Mushrooms. |
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Buttermilk Biscuits Lee Bailey's Long Weekends Yield: Makes 12 2 cups all-purpose flour 1 Tbsp. baking powder 1 tsp. salt ½ tsp. baking soda ½ cup shortening (butter, margarine, or a combination) 1 cup buttermilk Preheat the oven to 450o. Coat 2 glass baking dishes with vegetable spray and put them in to heat. Combine the dry ingredients in a large bowl. Cut in the shortening with a pastry blender or 2 knives. Mix in buttermilk. Place on a floured surface and pat down to ½ inch thick. Cut into about 12 biscuits, gathering up the scraps and patting them down again to make the final cuts. Remove heated dishes from the oven. Put biscuits in, touching one another, and bake until golden, about 12 - 14 minutes. |
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