Yield: 6 Servings
|1 cup||White flour|
|1 cup||Corn flour or fine cornmeal|
|2½ teaspoon||Baking powder|
|2 tablespoons||Melted butter|
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