Corn Bread, the Martha Way

  • 1 1/2 cups yellow cornmeal
  • 1 cup sifted all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups milk
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
  • 2 eggs, slightly beaten

Preheat the oven to 400 degrees. Butter a 9 X 5 X 3-inch loaf pan or
36 tiny muffin tins.

Combine the cornmeal, flour, sugar, baking powder, and salt in a large
bowl. Mix the milk, butter, and eggs in a medium-size bowl. Stir the
milk mixture into the cornbread mixture just until moistened.

Pour batter into the prepared pan or spoon into tiny muffin tins. Bake
until golden, 35 to 40 minutes for loaf, 18 to 20 minutes for muffins.
Cool on a wire rack 5 minutes. Remove from pan; cool completely on
rack.

From The Martha Stewart Cookbook: Collected Recipes for Every Day

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1 comment so far

  1. Slacker on

    whose submitting martha recipes?!


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