Monday, June 6, 2016

Corn Bread II

1/2 cup corn meal
1 1/2 cup flour
3/4 cup sugar
1 Tbsp baking powder
1 tsp salt
-combine these ingredients in a bowl and stir
-in a separate bowl combine:
2 eggs
1 1/2 cup milk
1/2 cup melted butter
-mix well
-Make a well in the dry ingredients and fold the wet into the dry (use a wire whisk to break lumps).
Bake in an 8x8 pan at 375 degrees for 25-35 minutes until the edges are golden brown and toothpick comes out clean.
--I usually double this recipe. It is great for a few days afterwards heated up with a little butter and honey.


Rachel Rowell said...

When I doubled I had to cook for 40-45 minutes, covered last 10 minutes with tin foil.

Rachel Rowell said...

So I made an 8 by 8 and a 9 by 14. I cooked the 8 by8 for 25 minutes and it turned out perfect. Maybe could use 2 more minutes max because the middle was a tiny tiny bit not done. I cooked the 9 by 13 too long. It was cooked too long on top (even covered with foil) and the sides got too cooked and dry (in an attempt to make the middle cooked enough). I think I should have cooked the 9 by 13 for less time (35 total? 40 max) and that the recipe is probably best when cooked with an 8 by 8 to get the right soft sides.

It also turns out even better when made with course corn meal. It gives it a great buttery crunchy crust. IT would be sooo good cooked in a cast iron pan.

Rachel Rowell said...

To use a cast iron:
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the about 1 TBSP butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes.