Corn bread by james beard, chef
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Flour |
| 1½ | cup | Cornmeal; yellow |
| 3 | teaspoons | Baking powder |
| 3 | mediums | Eggs; well beaten |
| 1 | cup | Milk |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| ¼ | cup | Cream |
| ⅓ | cup | Butter; melted |
Directions
James Beard's Corn Bread
Makes: 6 servings
Preheat the oven to 400dF. Butter an 8-1/2x11 inch baking pan.
Sift the flour, salt, sugar, and baking powder into a large bowl, to mix the ingredients thoroughly and distribute the baking powder evenly.
Beat in the eggs and milk using a wooden spoon until well mixed. Beat in the cream and, lastly, the melted butter.
Pour into the buttered pan and bake for 18 to 20 minutes.
While still hot, cut into squares and serve wrapped in a napkin.
"There are innumerable recipes for corn bread, which is leavened by baking powder. This one, which is very moist and rich, happens to be my favorite." James Beard
From: James Beard's Theory & Practice of Good Cooking. Consumers Union Edition for Consumer Reports Readers. Published by Alfred A. Knopf, Inc. Copyright 1977 by James Beard. ISBN: 0-89043-108-6.
From: Don Alt Date: 09-13-94