DILL CORNBREAD
The Spice Kitchen
by Katie Luber & Sara Engram
If you've never been a fan of cornbread, you may change your mind when the aroma of this bread wafts through the house. In fact, we've heard it called "finger-lickin' good"—and that's a huge compliment from cornbread purists. This cornbread uses equal portions of cornmeal and flour, giving it wide appeal.
Makes 1 (8-inch) loaf
INGREDIENTS
· 1 cup yellow cornmeal
· 1 cup all-purpose flour
· 1/3 cup sugar
· 2 teaspoons dill weed
· 1½ teaspoons baking powder
· 1 teaspoon salt
· 1/2 teaspoon baking soda
· 1 cup buttermilk
· 1/4 cup canola or other mild-tasting oil
· 1 egg
DIRECTIONS
Preheat the oven to 425°F and grease an 8-inch square or round baking pan.
Combine the cornmeal, flour, sugar, dill, baking powder, salt, and baking soda in a medium bowl In a small bowl, whisk together the buttermilk, oil, and egg.
Add the buttermilk mixture to the cornmeal mixture and stir until just combined.
Spoon the batter into the prepared pan and bake for 15 minutes, or until golden brown.
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