Cornbread (prodigy) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: White flour,
1 cup: Corn flour or fine cornmeal,
2 tbsp: Sugar,
2 1/2 tsp: Baking powder,
1/2 tsp: Salt,
2: Eggs,
1 cup: Milk,
2 tbsp: Melted butter,
Directions:
This batter can also be baked in muffin cups as well as in a loaf pan.
Either way, its 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
Source from luhu.jp
Either way, its 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
Source from luhu.jp
Tags
: breads