Cornbread (prodigy)

Yield: 6 Servings

Measure 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

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

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