Sunday, December 04, 2016

John Folse - Fluffy Cornbread

Sweet and Airy Cornbread

•1 cup cornmeal
•1 cup flour
•1 1/2 tbsps baking powder
•1/2 cup sugar
•1 tsp salt
•1 1/2 cups milk
•2 eggs, beaten
•1/4 cup butter, melted

Pre-heat oven to 450 degrees F. In a large mixing bowl, sift together cornmeal, flour, baking powder, sugar and salt. Whisk milk, eggs and butter into the dry ingredients. Continue to blend until all lumps are removed, taking care not to over-whip. Spray an 8-inch-square baking pan with vegetable spray or lightly grease with butter. Pour batter into the greased pan and bake 20-25 minutes. NOTE: 1/2 cup fresh kernel corn and 1 tbsp chopped jalapenos may be added to this recipe for an interesting twist.

Servings: 9

Notes: Bake in sheet pan w/sides. 10X15 Spray and line with parchment paper. Bake for 10 min at 350F. Take out and brush with melted butter and sprinkle with granulated sugar. Put back under the broiler for a few minutes to melt sugar.


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