How to contact the mailbox
If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email email@example.com or fax (916) 321-1109. Please include your full name, your city and phone number.
Buttermilk gingerbread, corrected
Prep time: 20 minutes Cook time: 30 minutes Serves 9
This recipe appeared in the March 15 Food & Drink section, due to an originating error, with an incorrect amount of flour. The correct recipe follows.
1 1/4 cups flour, sifted
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
½ teaspoon baking soda
1/8 teaspoon sea salt
½ cup molasses
1/3 cup sugar
½ cup (1 stick) sweet butter, melted
½ cup lowfat buttermilk
1 extra large egg
Whipped cream and diced candied ginger
Preheat oven to 325 degrees. Lightly grease an 8-inch square pan. Sift together flour, spices, soda and salt.
In a separate bowl, whisk together molasses, sugar, melted butter, buttermilk and egg. Fold in dry ingredients. Pour into prepared pan and put in middle rack of oven. Bake 25 to 30 minutes or until it tests clean. Allow to cool completely in the pan on a rack. Cut into 16 squares, top with whipped cream and candied ginger.
Sign Up and Save
Get six months of free digital access to The Sacramento Bee