thanks food network for the recipe
I was in the Essene Market on 4th Street and I saw that cornmeal was on sale for like a dolla a pound so I picked up about a pound of it and what better to make than cornbread?? So I looked for some recipes, but we didn't have any corn, so I just did it without, although a nice crunch or texture difference would have been nice. This came out super thick, next time I either need to use a larger dish or use butter instead of oil (whoops!), they tasted good though, not extreme sweetness, just a nice touch of sweet, fresh corn would definitely give it that extra oomph it needs. Note: you should refrigerate the leftovers and reheat in the oven.
Also, it looked a lot thinner when i was done mixing, this is fine, when all baked up, it was all good.
- Prep Time:
- 20 min
- Inactive Prep Time:
- --
- Cook Time:
- 30 min
- Level:
- Easy
- Serves:
- about 4 to 6 side dish serving
Ingredients
- 2 cups stone-ground yellow cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 3/4 teaspoon fine salt
- 6 tablespoons unsalted butter, at room temperature, plus more for preparing the pan
- 1/4 cup sugar
- 2 large eggs, at room temperature
- 2 cups milk
Directions
Preheat the oven to 400 degrees F. Butter a 9-inch cast iron skillet.
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer and a large bowl, combine the butter and sugar and mix until light and airy.
Add the eggs one at a time, mixing well between each addition.
Add the cornmeal mixture to the butter mixture in 3 parts, alternating with the milk in 2 parts, until just combined into a thick batter. Using a rubber spatula, scrape the batter into the prepared pan and smooth the top. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Set aside to cool slightly before serving.
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