| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 1/2 |
c |
Yellow cornmeal |
| 1 |
tb |
Double-acting baking powder |
| 1 |
ts |
Salt |
| 1 |
c |
Milk |
| 1 |
lg |
Egg |
| 3 |
tb |
Unsalted butter; melted and cooled |
INSTRUCTIONS
In a bowl whisk together the flour, the cornmeal, the baking powder,
and the salt. In a small bowl whisk together the milk, the egg, and
the butter, and stir the mixture into the cornmeal mixture, stirring
until the batter is just combined. Pour the batter into a greased
8-inch-square baking pan and bake the corn bread in the middle of a
preheated 425F. oven for 20 to 25 minutes, or until the top is pale
golden and a tester comes out clean. Let the corn bread cool in the
pan for 5 minutes, invert it onto a rack, and let it cool completely.
Crumble the corn bread coarse into 2 shallow baking pans and toast it
in the middle of a preheated 325F. oven, stirring occasionally, for
30 to 35 minutes, or until it is dried and deep golden.
Makes about 4 cups.
Gourmet November 1990
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