Type what you have

Ingredients

• ✓ buttermilk
• self-rising flour
• baking soda
• shortening

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Sift flour and baking soda together in a large bowl. Cut in shortening with 2 knives or pastry blender until mixture resembles coarse crumbs, making a well in the center. Pour buttermilk into well; stir until a soft ball forms. Turn dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out into a 1/2-inch thick rectangle.
3. 3 Cut out 12 biscuits with a biscuit cutter; transfer to a baking sheet.
4. 4 Bake in the preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Cool biscuits completely on a wire rack, about 30 minutes.

By Carol Reese Hardbarger

Ingredients

• ✓ buttermilk
• self-rising flour
• white sugar
• shortening

Instructions

1. 1 Sift together flour and sugar in a large bowl. Cut in shortening until mixture resembles a fine crumb or cornmeal texture. Stir in buttermilk with a fork until a soft dough forms.
2. 2 Turn dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate for 8 hours to overnight.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Working on a floured surface, roll or pat dough out to 1-inch thickness. Cut into rounds with a 2-inch biscuit cutter or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet and allow to rest a few minutes.
5. 5 Bake in the preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

By LAGIRL

Ingredients

• ✓ buttermilk
• olive brine
• turkey breast
• rosemary
• thyme

Instructions

1. 1 Whisk together olive brine and buttermilk. Put the turkey breast into a resealable plastic bag and pour brine-buttermilk mixture into the bag. Add rosemary and thyme sprigs. Seal bag and refrigerate for 8 hours.
2. 2 Take the bag out of the fridge and allow to rest until the breast reaches room temperature.
3. 3 Preheat an air fryer to 350 degrees F (175 degrees C).
4. 4 Cook the breast in the air fryer for 15 minutes. Flip over the breast and cook for 5 minutes until turkey breast is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). If internal temperature is lower, keep cooking at 5 minute intervals until the correct temperature is reached.

By Buckwheat Queen

Ingredients

• ✓ buttermilk
• ✓ buttermilk
• cooking spray
• self-rising flour
• corn meal
• sugar
• vegetable shortening

Instructions

1. 1 Heat oven to 450 degrees F. Lightly spray a cookie sheet with no-stick cooking spray. Combine flour, corn meal mix and sugar in medium bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
2. 2 Add buttermilk; stir with fork until a soft dough forms and mixture pulls away from sides of bowl.
3. 3 Knead dough on lightly floured surface with floured hands just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter; place biscuits on prepared cookie sheet
4. 4 Bake 10 to 12 minutes or until golden brown. Serve warm.

By MarthaWhiteR

Ingredients

• ✓ buttermilk
• canola oil
• cornmeal
• salt
• egg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Preheat a 9-inch cast iron skillet on the center rack.
2. 2 Carefully remove the preheated skillet from the oven and pour in oil; gently swirl to coat the bottom and sides. Return the skillet to the oven for 10 minutes.
3. 3 Meanwhile, mix together cornmeal and salt in a medium bowl. Beat in buttermilk and eggs to form a thin batter.
4. 4 Carefully pull out the center rack and pour batter into hot oil in the skillet.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
6. 6 Shake the skillet to release corn pone. Serve warm in the skillet or turn out onto a serving plate.

By Aggie

Ingredients

• ✓ buttermilk
• rutabaga
• milk
• cinnamon
• salt
• black pepper

Instructions

1. 1 Place rutabagas in a large pot of salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and return to the warm pot.
2. 2 Mash rutabagas with a potato masher. Add milk, buttermilk, and cinnamon. Whip with an electric mixer until smooth. Season with salt and pepper.

By Heather0283

Ingredients

• ✓ buttermilk
• garlic
• paprika
• kosher salt
• black pepper
• rosemary
• chicken

Instructions

1. 1 Mix buttermilk, garlic, paprika, salt, and pepper together in a large bowl; stir to combine.
2. 2 Massage rosemary sprigs to release fragrant oils. Put rosemary in a large resealable plastic bag; pour in buttermilk mixture. Add chicken parts to the bag, seal carefully, and place in refrigerator. Marinate, turning the bag occasionally, 4 hours to overnight.
3. 3 Preheat grill for medium heat and lightly oil the grate.
4. 4 Transfer chicken to a plate; discard marinade. Grill chicken until no longer pink at the bone and the juices run clear, turning a few times, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Allrecipes Member

Ingredients

• ✓ buttermilk
• chicken tenderloin
• panko bread crumb
• all-purpose flour
• adobo seasoning
• mexican seasoning mix
• cooking spray

Instructions

1. 1 Remove membrane from each chicken tenderloin. Soak chicken tenderloins in buttermilk for 1 to 2 hours.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Combine panko, flour, adobo seasoning, and Mexican seasoning in a bowl. Mix well. Drain off the buttermilk and press tenderloins into the panko mixture.
4. 4 Spray air fryer basket with cooking spray. Place tenderloins into the air fryer basket and spray with cooking spray. Air fry for 8 minutes. Flip each tenderloin and spray again. Air fry for 8 minutes. Shake basket and spray tenderloins once more. Air fry for 4 more minutes.

By thedailygourmet

Ingredients

• ✓ buttermilk
• pork link sausage
• bacon drippings
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Place sausages and bacon drippings in a skillet and cook over medium heat, breaking up sausage into bite-sized pieces, until golden brown, 4 to 6 minutes. Add flour, stirring constantly. Slowly add buttermilk and cook and stir until gravy has thickened, 3 to 5 minutes.

By Yoly

Ingredients

• ✓ buttermilk
• butter
• all-purpose flour
• baking powder
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Place butter in a glass or ceramic 8-inch square baking dish. Microwave for 1 minute. Stir butter; continue to cook and stir in 20-second intervals until butter is fully melted.
4. 4 Sift flour, baking powder, sugar, and salt into a bowl.
5. 5 Stir in buttermilk until combined.
6. 6 Pour into the baking dish and spread over melted butter. Use a bench scraper to cut dough into 9 equal pieces.
7. 7 Bake in the preheated oven until starting to brown on top, 20 to 25 minutes.

By Yoly

Ingredients

• ✓ buttermilk
• chicken thigh
• all-purpose flour
• seasoned salt
• black pepper
• panko bread crumb
• cooking spray

Instructions

1. 1 Place chicken thighs in a shallow casserole dish. Pour buttermilk over chicken and refrigerate for 4 hours, or overnight.
2. 2 Preheat an air fryer to 380 degrees F (190 degrees C).
3. 3 Mix flour, seasoned salt, and pepper in a large gallon-sized resealable plastic bag. Dredge chicken thighs in seasoned flour. Dip back into buttermilk, then coat with panko bread crumbs.
4. 4 Spray the air fryer basket with nonstick cooking spray. Arrange 1/2 of the chicken thighs in the basket, making sure none are touching. Spray top of each chicken thigh with cooking spray.
5. 5 Cook in the preheated air fryer for 15 minutes. Flip the thighs and spray tops of chicken again. Cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Repeat with remaining chicken.

By Soup Loving Nicole

Ingredients

• ✓ buttermilk
• potato
• butter
• chicken bouillon powder
• dill
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and mash in a large bowl.
2. 2 Add buttermilk, butter, bouillon powder, dill, salt, and pepper and mash until creamy.

By J

Ingredients

• ✓ buttermilk
• chicken
• all-purpose flour
• paprika
• salt
• pepper
• vegetable oil

Instructions

1. 1 Skin cut up chicken pieces if you prefer.
2. 2 Place flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season flour with paprika (which helps to brown the chicken), salt, and black pepper.
3. 3 Dip chicken pieces in buttermilk, then transfer, a few at a time, to the bag with flour; seal the bag and shake until well coated. Repeat with remaining chicken.
4. 4 Place coated chicken on a baking sheet or tray; cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
5. 5 Fill a large skillet (cast iron is best) about ⅓ to ½ full with vegetable oil. Heat until VERY hot.
6. 6 Carefully lower as many chicken pieces into the skillet as it can hold. Fry in HOT oil on both sides until brown.
7. 7 When browned, reduce heat and cover skillet; cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again, and continue frying until crispy.
8. 8 Drain fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few batches. Keep the finished chicken in a slightly warm oven while frying the rest.

By Elaine O

Ingredients

• ✓ buttermilk
• hot sauce
• salt
• red pepper flake
• italian seasoning
• black pepper
• sugar
• chicken thigh

Instructions

1. 1 Whisk buttermilk, hot sauce, salt, red pepper flakes, Italian seasoning, black pepper, and sugar in a glass or ceramic bowl until salt and sugar dissolve. Add chicken and toss to evenly coat.
2. 2 Transfer chicken-buttermilk mixture to resealable plastic bags, squeeze out excess air, and seal the bags. Marinate in the refrigerator, 2 hours to overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook chicken on the preheated grill, flipping occasionally, until grill marks form, no longer pink in centers, and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees).

By dishgracepoint

Ingredients

• ✓ buttermilk
• buffalo wing sauce
• dijon mustard
• garlic
• salt
• black pepper
• chicken breast
• cooking spray

Instructions

1. 1 Whisk buttermilk, Buffalo sauce, mustard, garlic, salt, and pepper together in a shallow bowl. Add chicken. Cover and marinate in the refrigerator for 12 to 24 hours.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
3. 3 Pour chicken and marinade into the prepared baking dish.
4. 4 Bake in the preheated oven until juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Rogerson

Ingredients

• ✓ buttermilk
• chicken
• garlic powder
• onion powder
• poultry seasoning
• celery seed
• vegetable oil
• tempura batter mix

Instructions

1. 1 Wash chicken and pat dry. In a large bowl, stir together buttermilk, garlic powder, onion powder, poultry seasoning and celery seeds. Place chicken in buttermilk mixture and refrigerate at least 8 hours or overnight.
2. 2 In a large frying pan or wok, heat oil to 325 degrees F. Drain chicken in a colander to remove excess buttermilk. Place tempura batter mix in a large paper bag; add chicken. Close top and gently shake bag to coat chicken with tempura batter mix. Remove chicken and fry, turning pieces over after 3 minutes. Continue to fry, turning occasionally, until browned on all sides.

By Kikkoman

Ingredients

• ✓ buttermilk
• bread flour
• brown sugar
• salt
• active dry yeast
• egg yolk
• canola oil
• butter

Instructions

1. 1 Place the bread flour, buttermilk, brown sugar, salt, yeast, and egg yolk into a bread machine. Using the Dough setting, allow the machine to mix the ingredients until moist. Pause the cycle and pour in the oil, then let the machine continue to the end of the Dough cycle.
2. 2 Grease muffin pans or a baking sheet, and set aside.
3. 3 Punch down the dough, and remove it from the machine. Divide the dough into 12 equal parts, form into round, smooth rolls, and place them into the cups of the muffin pans or on baking sheet, making sure the rolls don't touch each other. Cover the rolls with a kitchen towel, and let rise in a warm place until double, about 25 minutes.
4. 4 While the rolls are rising, preheat oven to 350 degrees F (175 degrees C). Bake the rolls in the preheated oven for 20 minutes, or until golden brown. Rub the tops of the hot rolls with a stick of butter for a soft crust, cool the rolls slightly, and serve warm.

By DwightNT

Ingredients

• ✓ buttermilk
• all-purpose flour
• baking powder
• baking soda
• salt
• sugar
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate.
3. 3 Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.

By COOKIN4MY3BOYS

Ingredients

• ✓ buttermilk
• sweet potato
• salt
• black pepper
• milk
• butter
• marshmallow

Instructions

1. 1 Adjust oven rack to low position and heat oven to 400 degrees. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45 to 60 minutes. Let cool slightly.
2. 2 Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor - for an especially silky texture, use the blender - leaving a 14-inch border of flesh to support the potato skin. Puree scooped-out flesh, along with salt and pepper, until smooth. With machine motor running, gradually add both milks through feeder tube. Stop machine, add butter, then process until potatoes are silky smooth. (Puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days.
3. 3 Return to room temperature before proceeding.) Spoon puree back into each shell. Just before baking, press marshmallows into potatoes.
4. 4 Bake at 400 degrees until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ buttermilk
• butter
• cornmeal
• egg
• honey
• salt
• cayenne pepper
• self-rising flour

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a 9-inch cast iron skillet. Turn off the heat; set the skillet aside.
3. 3 Whisk buttermilk, cornmeal, eggs, honey, salt, and cayenne pepper together in a large bowl. Add flour and 1/2 of the butter from the pan; whisk again. Pour batter over remaining butter in the skillet.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.

By John Mitzewich

Ingredients

• ✓ buttermilk
• water
• salt
• pepper
• catfish fillet
• cornmeal
• all-purpose flour
• seafood seasoning
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mix buttermilk, water, salt, and pepper in a small bowl. Pour mixture into a flat pan large enough to hold fillets.
3. 3 Arrange fillets in a single layer in the pan, turning to coat each side. Set aside to marinate.
4. 4 Combine cornmeal, flour, and seafood seasoning in a 2-gallon resealable plastic bag.
5. 5 Add fillets to the bag, a few at a time, and tumble gently until evenly coated.
6. 6 Heat oil in a deep fryer to 365 degrees F (185 degrees C). Fry fillets in hot oil until crisp and golden brown, about 3 minutes. Work in batches to avoid overcrowding, so fillets have room to brown properly.
7. 7 Drain on paper towels.
8. 8 Serve and enjoy!

By Mama Smith

Ingredients

• ✓ buttermilk
• mayonnaise
• parsley
• garlic powder
• salt
• onion powder
• dill weed
• black pepper

Instructions

1. 1 Whisk mayonnaise and buttermilk in a medium bowl until smooth. Add parsley, garlic powder, salt, onion powder, dill, and pepper. Whisk until blended together. Place in the refrigerator until flavors have melded, about 20 minutes.

By Laura Aigner

Ingredients

• ✓ buttermilk
• all-purpose flour
• baking powder
• sugar
• salt
• baking soda
• egg
• sesame seed

Instructions

1. 1 Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
2. 2 In a mixing bowl, whisk together flour, baking powder, sugar, salt and baking soda.
3. 3 Add buttermilk and eggs and beat on low speed 30 seconds until combined, then beat 1 minute on high speed. Dough will be sticky and will have the appearance of frosting.
4. 4 With wet hands, scoop out 6 to 8 even portions of dough and place them on prepared baking sheet, mounding the dough slightly into a bun shape.
5. 5 Re-wet fingers and smooth the tops and sides of each bun. If desired, sprinkle with sesame seeds.
6. 6 Bake in preheated oven for 15 minutes or until golden brown.
7. 7 Allow to cool. Slice buns lengthwise. Serve with burgers, chicken, fish, veggies or whatever you like!

By Clabber Girl

Ingredients

• ✓ buttermilk
• cornmeal
• salt
• baking soda
• shortening
• pork crackling
• egg
• jalapeno pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Stir together cornmeal, salt, and baking soda in a bowl; set aside. Place shortening into a 9-inch cast iron skillet; place in the preheated oven until the skillet is hot and shortening has melted.
2. 2 Bring some water to a boil in a small saucepan. Add pork cracklings and boil until tender, 5 to 8 minutes; drain.
3. 3 Meanwhile, beat egg in a bowl along with jalapeño pepper and buttermilk; stir in cracklings. Stir in cornmeal mixture until moistened; pour batter into the preheated skillet.
4. 4 Bake in the preheated oven until top of cornbread is brown, and feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.

By RSTANZA

Ingredients

• ✓ buttermilk
• bread crumb
• cajun seasoning
• salt
• egg
• flour
• red snapper fillet
• vegetable oil

Instructions

1. 1 Combine bread crumbs, Cajun seasoning, and salt in a bowl. Beat buttermilk and eggs together in a separate bowl. Place flour in a third bowl. Dredge 1 snapper fillet in flour; shake off excess. Dip into buttermilk mixture; lift up so excess drips back in the bowl. Press into bread crumb mixture to coat both sides. Place breaded snapper fillet, unstacked, onto a plate. Repeat with remaining snapper fillets.
2. 2 Heat about 1/8 inch oil in a heavy bottomed skillet over medium-high heat. Lower snapper fillets carefully into hot oil in batches if necessary; cook until fillets easily flake with a fork and are nicely browned, 3 to 5 minutes per side.

By MICHELLE0011

Ingredients

• ✓ buttermilk
• cornmeal
• all-purpose flour
• salt
• baking powder
• egg
• margarine
• corn oil

Instructions

1. 1 In a large bowl mix together the corn meal, flour, salt, and baking powder.
2. 2 In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
3. 3 Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
4. 4 Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
5. 5 Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

By Jason

Ingredients

• ✓ buttermilk
• cooking spray
• ground turkey
• stuffing mix
• chicken broth
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Combine turkey, stuffing mix, chicken broth, buttermilk, Italian seasoning, salt, and pepper in a bowl. Divide mixture among the muffin cups.
3. 3 Bake in the preheated until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DELANIA

Ingredients

• ✓ buttermilk
• all-purpose flour
• grill seasoning
• egg
• beef sirloin steak
• garlic powder
• salt
• pepper
• canola oil

Instructions

1. 1 Beat 1/2 cup flour, buttermilk, grill seasoning, and egg together in a large bowl until smooth. Add steak strips; toss until well coated. Cover bowl with plastic wrap and marinate in the refrigerator, at least 2 hours.
2. 2 Sift remaining 2 1/2 cups flour, garlic powder, salt, and black pepper into a large bowl. Remove steak strips from buttermilk marinade and allow excess to drip off. Discard remaining marinade. Dredge steak strips in seasoned flour; place on a baking sheet. Freeze until firm, 1 hour to overnight.
3. 3 Heat oil in a deep fryer or cast-iron skillet to 370 degrees F (185 degrees C) .
4. 4 Lower frozen steak strips carefully into the hot oil, a few pieces at a time. Fry until golden brown on the outside, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining steak strips. Do not overcrowd the fryer or skillet, and do not allow the steak strips to thaw before frying.

By EMMYJAY1

Ingredients

• ✓ buttermilk
• chicken breast
• stuffing mix
• all-purpose flour
• salt
• black pepper
• egg
• water
• peanut oil

Instructions

1. 1 Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
4. 4 Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
5. 5 Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

By Judy in Delaware

Ingredients

• ✓ buttermilk
• all-purpose flour
• cornmeal
• white sugar
• baking powder
• baking soda
• salt
• corn oil
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8 inch glass baking dish.
2. 2 Sift the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. In a separate bowl, whisk together the buttermilk, corn oil and egg. Pour the wet ingredients into the dry ingredients, and mix just until blended. Pour into the prepared pan, and shake gently to level it out.
3. 3 Bake for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean and the top is golden brown. Serve hot. Just with butter will do, it is plenty sweet enough!

By Charles D Kemp