| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 2 |
tb |
Baking powder |
| 1 |
ts |
Salt |
| 2 |
c |
Yellow cornmeal |
| 1/2 |
c |
Sugar |
| 2 |
c |
Milk |
| 2 |
lg |
Eggs |
| 2 |
|
Sticks unsalted butter; softened |
INSTRUCTIONS
Preheat oven to 400 degrees and butter two 9 by 5 by 3-inch loaf pans.
In a large bowl, sift together flour, baking powder, and salt and whisk in
cornmeal and sugar until combined well. In a bowl whisk together milk and
eggs until just combined. Add butter to flour mixture and with an electric
mixer beat until mixture resembles coarse meal. Beat in egg mixture until
just combined (batter will be thin).
Pour batter into pans and bake in middle of oven until golden and a tester
comes out clean, about 50 minutes. Cool cornbread in pans on a rack 10
minutes and turn out onto rack to cool completely. Cornbread may be wrapped
in plastic wrap and kept in a cool, dry place 2 days or frozen 2 weeks.
Yield: 2 loaves
Recipe by: Cooking Live Show #CL9005
Posted to MC-Recipe Digest V1 #905 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
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