Cornbread
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | White flour |
| 1 | cup | Corn flour or fine cornmeal |
| 2 | tablespoons | Sugar |
| 2½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 2 | Eggs | |
| 1 | cup | Milk |
| 2 | tablespoons | Melted butter |
Directions
This batter can also be baked in muffin cups as well as in a loaf pan.
Either way, it's good.
PREHEAT OVEN TO 400F. Combine the white flour, corn flour or cornmeal, sugar, baking powder and salt. In a separate bowl, beat the eggs; then stir in the milk and the butter. Pour the wet ingredients into the dry ones and stir just enough to combine, in about 15-or-16 strokes. Overmixing causes the cornbread to be tough. Pour into a buttered baking pan and bake until the cornbread is firm and a toothpick comes out clean, about 30 minutes.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini