Corn Bread


Corn Bread
Yield: 1 8-9-inch (20-23 cm) Corn Bread


1 2/3 cups (280g) fine yellow cornmeal
1 2/3 cups (265 g) all purpose flour
1/2 cup (125g) brown sugar
2 tbsp (27 g) baking powder
1 tsp (8 g) salt
1 2/3 cups (405 ml) whole milk
4 large eggs, lightly beaten
1/2 cup  plus 2.5 tbsp (115 g) unsalted butter, melted, plus extra for greasing


1. Preheat the oven to 375 F (190 C, gas mark 5). Grease a 9-inch (23 cm) round springform or square pan.

2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. Make a well and pour in the milk, eggs, and melted butter. Stir until just combined. Take care not to overmix; the batter should be slightly lumpy.

3. Pour the batter into the prepared pan. Bake until the bread is golden brown around the edges and on top, 25-30 minutes (mine took 60 minutes!!!). A toothpick inserted into the center should come out clean. Let stand for 15 minutes, release the pan sides (if using a springform pan), then cut into wedges or squares, and serve.

For Video Instructions, please check out my video How To Make Corn Bread! 

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