Sunday, November 30, 2008

Bittman's Corn Bread Recipe

I love corn bread, and I spotted this recipe on the NY Times the other day.
I would add a little more milk than prescribed, for a moister bread. Also, carefully monitor the cooking time- 30 minutes is slightly on the long side, don't want to dry out the bread more than is necessary.

I quadrupled the recipe in order to fill a 10" x 14" baking pan.

Corn Bread

- 1 1/2 cups medium-grind cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 to 1/2 cup sugar
- 2 eggs
- 1 1/4 cups milk, more if needed

  1. Mix dry ingredients first, then add eggs, milk.
  2. Let stand 15 minutes, for corn meal to absorb liquids.
  3. Brush pan with oil, to get a nice crust.
  4. Bake 375 degrees F for ~ 30 minutes, or whenever a toothpick comes out clean.


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