05/02/2016 Bennigan’s Corn Bread
Bennigan’s Corn Bread
Recipe Courtesy of Cindy Schumacher
2 cups unbleached white flour
2 cups yellow corn meal
½ cup sugar
1 tsp. salt
2 Tbsp. baking powder
3 eggs, beaten
2 cups buttermilk
½ cup vegetable oil or butter melted & cooled
Preheat oven to 425.
In a large mixing bowl, blend together flour, corn meal, sugar, salt, and baking powder.
Add the eggs, buttermilk and oil; mix at low speed with an electric mixer until blended – do not overmix.
Pour batter into a buttered 12 X 18 X 1 baking pan. Spread evenly. Bake for 20 minutes.