Corn Bread
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 tbsps
Baking Powder1 tsp
Salt2 cups
Yellow Cornmeal1 cup
Sugar2 cups
Milk2 large
EggDirections:
1
Preheat oven to 400° F
2
And butter two 9-by-5-by-3 inch loaf pans
3
Into a large bowl sift together flour, baking powder, and salt and whisk in cornmeal and sugar until combined well
4
In a bowl whisk together milk and eggs until just combined
5
Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal
6
Beat in egg mixture until just combined (batter will be thin)
7
Pour batter into pans and bake in middle of oven until golden and a tester comes out clean, about 50 minutes
8
Cool corn bread in pans on a rack 10 minutes and turn out onto rack to cool completely
9
Corn bread may be wrapped in plastic wrap and kept in a cool, dry place 2 days or frozen 2 weeks
10
Preheat oven to 400° F
11
And butter two 9-by-5-by-3 inch loaf pans
12
Into a large bowl sift together flour, baking powder, and salt and whisk in cornmeal and sugar until combined well
13
In a bowl whisk together milk and eggs until just combined
14
Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal
15
Beat in egg mixture until just combined (batter will be thin)
16
Pour batter into pans and bake in middle of oven until golden and a tester comes out clean, about 50 minutes
17
Cool corn bread in pans on a rack 10 minutes and turn out onto rack to cool completely
18
Corn bread may be wrapped in plastic wrap and kept in a cool, dry place 2 days or frozen 2 weeks