Corn Bread
(YIELD; 24)
2-1/2 c. corn meal
2-1/2 c. flour
1/3 c. + 2 tsp sugar
4-1/2 -tsp. salt
2 t. baking powder
5 eggs, well beaten
1/3 c. + 2 t fat. melted, cooled
(the recipe as provided did not call for milk, although the procedures do. my experience with cornbread is to add the same amount of milk or buttermilk as the corn meal and the flour, so please use 2 1/2 cups milk, or even better, buttermilk. if you use buttermilk, you should also add 1-2 t. baking powder)
procedure:
1. heat oven to wq p,
2; combine dry ingredients in mixer bowl.
3. add eggs/ milk fat.
4. mix (low speed) only until ingredients are moistened.
5. spread into well-greased baking pan,
6. bake for 35 minutes.
** batter may be baked in corn stick or muffin pans. reduce baking time to 15-20 minutes.
Source KJFSC