Oquree’s Cornbread

Name: Oquree’s Cornbread
Yield: Makes About 2-5
Cuisine: United States
Ingredients: 16 fl oz (475 ml) buttermilk; 2 tablespoons baking powder; 2½ tablespoons sugar; 1 teaspoon salt; 8 oz (225 g) cornmeal; 2 eggs, beaten; 3 tablespoons oil; 3 tablespoons strong white flour

Buntyn’s Restaurant, Memphis

Preparation info

Makes About
2-5

Difficulty
Easy

Appears in

Floyd's American Pie

By Keith Floyd

Published 1989

About

Ingredients

8 oz (225 g) cornmeal
3 tablespoons strong white flour

Americas
United States
Bread
Vegetarian

Method

Pre-heat the oven to gas mark 8, 450°F (230°C). In a bowl mix together the cornmeal, flour, salt, sugar and baking powder. Mix in the buttermilk, then add the oil and finally the eggs. Continue to mix until smooth. Brush small skillets or muffin tins with oil and heat in the oven. Tran