Rich Corn Bread
The ingredients for my butter-and-egg-rich corn bread can be juggled to accommodate a Southerners preference for white cornmeal and no sugar.Here is a Northerners style made with yellow cornmeal and some sugar
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- 1 1/2 c
- yellow cornmeal
- 1/2 c
- all purpose flour
- 1 tsp
- each salt and sugar
- 2 Tbsp
- baking powder
- 1 c
- eggs,room temperature
- 1/4 c
- heavy cream,room temperature
- 1/3 c
- butter, melted
BAKING PAN-1 (FOR THICK) OR 2 (FOR THIN) 9X9 INCH BAKING PANS GREASED OR LINED WITH PARCHMENT PAPER IF NOT MADE OF TEFLON OR OTHER NONSTICK MATERIAL
1Preheat oven to 400 degrees F,
2In a mixing bowl,measure cornmeal,flour,salt,sugar and baking powder.
In a small bowl beat together the milk and eggs and pour into dry ingredients.
Beat until thoroughly blended.
Pour in the cream and stir in the butter.Blend the mixture
3Divide the batter into 2 baking pans to the depth of 1/2 inch for thin breads or pour all the batter to the depth of 1 1/2 inches into 1 pan for 1 thicker bread.
4Bake in the oven until bread is nicely browned.Insert toothpick or cake-testing pin in the bread--it will come out clean and dry if bread is done.
5Remove bread from oven.Serve hot.Cut in squares or rectangles