Question ID: 4000-14537-0-3-4-5
Recipe Description
Equipment:Mixing bowl, measuring cups, measuring spoons, liquid measuring cups, whisk or blending fork, 8-9" Iron Skillet or baking pan Dry Ingredients:1 Cup Gluten Free Flour Mix 1 Cup Yellow Cornmeal1/2 Cup Sugar 2 tsp Baking Powder1 tsp Baking Soda1/2 tsp SaltWet Ingredients:1 Cup Buttermilk, (to 1 cup line)1/3 Cup Olive Oil ( to 1 1/3 cup line)2 Eggs1 tsp Vanilla ExtractButter for pan
Put a generous 2 - 3 Tablespoons of Butter in the bottom of your 8 - 9" Iron Skillet or Baking Dish. Place in oven and set temperature to 365*.
Mix together:1 C Gluten Free Flour Mix ( or white flour )1 C Cornmeal1/2 C Sugar2 t Baking Powder1 t Baking Soda1/2 t Salt
Using glass measuring cup, add Buttermilk to 1 Cup line.Add Olive Oil to 1 1/3 Cup line.Mix well.Add 2 Eggs. Beat well until eggs are well blended.Add 1 tsp. Vanilla Extract.
Add the contents of the measuring cup into the dry ingredients and mix well until everything is well mixed.
Remove skillet or baking pan from oven. REDUCE OVEN TEMPERATURE TO 350*. Spread melted butter around skillet/pan drain excess butter into cup.Pour batter into skillet/pan. Spread it evenly. Drizzle leftover butter on top of batter.Bake in oven on middle rack for 25 - 30 minutes. Top of Cornbread will be cracked, pulled away from the sides of pan and surface should have golden brown highlights. Do not over bake!Let Cornbread cool for 10 minutes before slicing and serving. Serve with butter with savory stews and soups. Delicious with cinnamon and sugar for breakfast the next day...that is if there is any left over!!
Question & Answer
Question: What is the correct order of the images?
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