| This recipe is liked by 0 person(s). |
BLUE RIBBON CORN BREAD
Nb persons: 0
Yield: 12 SQUARES
Preparation time:
Total time:
Source:
| START TO FINISH: 50 MINUTES INGREDIENTS | |
| 2 cups | yellow cornmeal |
| 2 cups | all-purpose flour |
| 1 cup | sugar |
| 2 tablespoons | baking powder |
| 1 tablespoon | kosher salt |
| 2 cups | whole milk |
| ½ cup (1 stick) | unsalted butter, melted |
| ½ cup | honey |
| 4 | eggs, lightly beaten |
DIRECTIONS
1. Preheat the oven to 375˚. Spray a 9-by-13-inch baking pan with nonstick cooking spray, then set aside.
2. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt until combined. Set aside.
3. In a medium bowl, whisk the milk with the melted butter, honey and eggs until combined. Add the milk mixture to the cornmeal mixture and, using a spatula or wooden spoon, stir until just combined.
4. Transfer the batter to the prepared baking pan and bake for 30 minutes or until golden brown. Let the corn bread cool slightly before slicing and serving
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.