Mexican Corn Bread In a small bowl whisk together the eggs and buttermilk. In the skillet melt the butter and whisk it into the buttermilk mixture. Working quickly add the buttermilk mixture to the cornbread well and pour it into the heated skillet. Bake cornbread in the middle of a preheated 425 degree oven for 25 to 30 minutes or until it pulls away from the sides of the skillet and the top is browned lightly. |
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