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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 Tbl |
| salt: 1 tsp |
| cornmeal: 2 cups |
| granulated sugar: 1/2 cup |
| 2% milk: 2 cups |
| eggs: 2 (large) |
| unsalted butter: 1 cup (softened) |
Perfect Cornbread
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
2 serving(s)
Tags
- Preheat oven to 400°F.
- Butter two 9" x 5" x 3" 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 the middle of the oven until golden and a tester comes out clean; about 50 minutes.
- Cool cornbread in pans on a rack for 10 minutes, and turn out onto a rack to cool completely.
- Cornbread may be wrapped in plastic in a cool, dry place for 2 days, or frozen for 2 weeks.
- Enjoy!