Stone-Ground Cornbread
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
51
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cup
All-Purpose Flour3 tsp
Salt3 tsp
Baking Powder1 tsp
Baking Soda1 cup
Whole Milk1 large
Egg3 tbsps
Unsalted Butter (melted)Directions:
1
Preheat oven to 375°F
2
Butter 11x7x2-inch metal baking pan
3
Whisk cornmeal, flour, salt, baking powder, and baking soda in medium bowl to blend
4
Whisk milk and egg in small bowl to blend
5
Add milk mixture and melted butter to cornmeal mixture and stir just until blended
6
Transfer batter to prepared pan; smooth top
7
Bake cornbread until tester inserted into center comes out clean, about 25 minutes
8
Transfer to rack and cool in pan 10 minutes
9
Turn cornbread out onto rack and cool completely
10
(Can be made 1 day ahead
11
Wrap cornbread in foil and store at room temperature
12
) Preheat oven to 375°F
13
Butter 11x7x2-inch metal baking pan
14
Whisk cornmeal, flour, salt, baking powder, and baking soda in medium bowl to blend
15
Whisk milk and egg in small bowl to blend
16
Add milk mixture and melted butter to cornmeal mixture and stir just until blended
17
Transfer batter to prepared pan; smooth top
18
Bake cornbread until tester inserted into center comes out clean, about 25 minutes
19
Transfer to rack and cool in pan 10 minutes
20
Turn cornbread out onto rack and cool completely
21
(Can be made 1 day ahead
22
Wrap cornbread in foil and store at room temperature)