Sure, you can make corn bread from a mix, but this is SO
much better. The secret is stone-ground cornmeal. Regular cornmeal has had its
germ removed for a longer shelf life. Stone-ground cornmeal must be stored in
the refrigerator, but it has a nutty taste and crunchy texture you won’t get
from a mix.
World’s Best Corn Bread
1 2/3 cups stone-ground cornmeal
1 2/3 cups white flour
1/2 cup sugar
2 tablespoons (This isn’t a typo) baking powder
1 teaspoon salt
1 2/3 cups milk
4 eggs, lightly beaten
1/2 cup plus 2 tablespoons melted butter
Stir first five ingredients together in a large bowl. In a
medium bowl, combine milk, eggs and melted butter. Pour the wet mixture into
the dry one. Stir until just combined; don’t over mix. Pour into buttered 9”
baking pan and bake at 375F for half an hour. Serve warm with butter and honey.
No comments:
Post a Comment