Cornbread

  • Yield: Makes 1 eight-inch square loaf

Source: Martha Stewart Living, November 1999

Ingredients

  • 1 tablespoon unsalted butter
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup milk
  • 2 large eggs

Directions

  1. Heat oven to 425 degrees.with rack in center. Butter an 8-inch-square baking pan, and set aside.

  2. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.

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