My husband has me hooked his sweet southern style corn bread many years ago, when I told him I do not like corn bread. He went to have my best corn bread I ever tasted, and I'm interested in his corn bread ever since.
A staple in our house table, with chili, meat loaf, or just by itself ... We even make it to breakfast!
Type: Bread
Serve with: butter, softened
Preparation time: 8 min
Cook: 25-30 minutes
Yield: 18 'or 12 square bread muffins
Ingredients:
1 3 / 4 cups yellow corn flour - you can white corn flour.
2 Eggs - Large
2 1 / 3 cups milk - butter milk is even better!
1 / 2 cup sugar - use white sugar.
1 teaspoon baking powder
1 teaspoon baking powder
1 teaspoon sea salt
1 / 8 teaspoon ground black pepper
1 tablespoon butter - bacon fat works surprisingly well.
2 / 3 cup whole kernel corn - * Optional
Instructions:
1. Preheat oven to 425 F.
2. Grease with butter or bacon a cast iron pan or an 8 "square baking pan.
3. In a bowl, add all dry ingredients and stir.
4. In another bowl, break eggs and stir until creamy, then add milk or butter milk and mix.
5. Pour wet ingredients into dry ingredients, mix until blended. Let soften for 10 minutes sitting corn flour.
6. Pour into baking dish and place in oven.
7. Bake approximately25-30 min, or until a knife inserted in center comes out clean.
8. Serve with softened butter and enjoy!
You'll love this recipe and it all the time! Whenever I can convince my husband to do, it's so wonderful! It is particularly good with fejoida!
I hope you enjoy this recipe!
Delicious food!
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