Jade Cafe

Recipes

Warm Morning Goodness:
Corn Bread
Biscuits
Pancakes
Corn Cakes (Sweet)

Pies and things:
Pie Crust
Jam Pockets

Small Dishes:
Mushroom Stuffed Bread
Chicken Whiskey Wontons
Savory Corn Cakes

Soups:
Eggplant Soup
Squash Soup
Chicken Stock
Vegetable Stock

Drinks:
Agua Fresca

Corn Bread

1 cup corn meal
1 cup cakeflour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup butter
1 cup Bulgarian cultured buttermilk
1 egg

oiled loaf pan or 8x8 inch pan or 6 inch round cast iron pan

Preheat oven to 400 degrees

How to make Corn Bread:

Put the corn meal, flour, salt, and baking powder in a large bowl. Mix it well. Cut in the butter until well blended. Add the egg and the buttermilk. Pour into the baking pan.

Bake for 25 minutes at 400 degrees

A Note on Ingredients:

Use cake flour, it's better for corn bread. Try to get the best, freshest corn meal, undegerminated if possible, but at least Arrowhead Mills corn meal from the health food store. Use buttermilk with live cultures: I use Berkeley Farms Bulgarian Buttermilk. Other cultured buttermilk will work, but the bread will be more dense and less moist and wonderful than with the Bulgarian.