1 c White flour
1 c Corn flour or fine cornmeal
2 tb Sugar
2 1/2 ts Baking powder
1/2 ts Salt
2 Eggs
1 c Milk
2 tb Melted butter
This batter can also be baked in muffin cups as well as in a loaf pan.
Either way, it’s good.
PREHEAT OVEN TO 400F. Combine the white flour, corn flour or cornmeal,
sugar, baking powder and salt. In a separate bowl, beat the eggs; then stir
in the milk and the butter. Pour the wet ingredients into the dry ones and
stir just enough to combine, in about 15-or-16 strokes. Overmixing causes
the cornbread to be tough. Pour into a buttered baking pan and bake until
the cornbread is firm and a toothpick comes out clean, about 30 minutes.
DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK
From
Yields
6 Servings