Indian Summer Cornbread
A favorite bread from the northern Cherokee nation to enjoy with a drizzle of honey or butter. This recipe is for Indian summer cornbread
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This is the best corn bread recipe I've made. It comes from an old cookbook published by the Northern Cherokee Nation. I grew up eating it with a drizzle of honey, but it's equally good served warm with butter!
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Source: The Northern Cherokee Cookbook (1997)
- 2 1/2 cup yellow corn meal
- 1 cup all purpose flour
- 2 Tbsp sugar
- 2 1/2 tsp baking powder
- 2 tsp salt
- 1 tsp baking soda
- 2 eggs, beaten
- 2 1/2 cup buttermilk
- 1/2 cup oil (vegetable or canola)
- Combine the dry ingredients in a large bowl and mix thoroughly. I'd recommend sifting or whisking them together.
- Combine the oil and buttermilk into a separate bowl. Beat the eggs lightly and blend into the wet ingredients.
- Mix the wet ingredients into the dry, leaving a few small lumps. The batter will be thin.
- Pour into a greased and floured 9x13 inch pan and bake at 425 degrees F for 15-20 minutes, until slightly browned and a cake tester (or knife) comes out clean.
- Serve with butter, honey, or hot chili. :) Enjoy!
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