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This could be one of the most important life changing post ever on modern muzzleloader!
One cup of white cornmeal
A cup and a half of yellow corn meal
One cup of flour
Two and a half tablespoons of sugar
Three tablespoons of baking powder
One tablespoon of baking soda
3/4 tablespoon of salt
Two eggs beaten
Two cups of buttermilk
9x13pan smear pan with oil coating,,bake 20 minutes at 425 degree's
You can always add a cup of chopped jalapenos and cilantro and a can of creamed corn when I do that I add just a little bit more milk sometimes and sometimes a third egg, I don't go by the 20 minutes always I just keep an eye on the cornbread turning the light gold on the top.
One cup of white cornmeal
A cup and a half of yellow corn meal
One cup of flour
Two and a half tablespoons of sugar
Three tablespoons of baking powder
One tablespoon of baking soda
3/4 tablespoon of salt
Two eggs beaten
Two cups of buttermilk
9x13pan smear pan with oil coating,,bake 20 minutes at 425 degree's
You can always add a cup of chopped jalapenos and cilantro and a can of creamed corn when I do that I add just a little bit more milk sometimes and sometimes a third egg, I don't go by the 20 minutes always I just keep an eye on the cornbread turning the light gold on the top.