Cornbread

  Posted on January 10, 2013  by Leslie Blythe  1 comment

When my husband, Eric, made jambalaya, he also made cornbread. Paul Prudhomme’s Louisiana Kitchen Cornbread to be exact. We only had 1/3 cup of sugar, so he used 1/3 granulated sugar and 1/3 brown sugar and it worked. I know how you feel about sugar in cornbread Barbara! Also, it works well in a spring-form pan.

Cornbread

1 1/3 cups all-purpose flour
⅔ cup cornmeal
½ cup corn flour
⅔ cup sugar
5 tsp baking powder
½ tsp salt
1½ cups milk
5 Tbs unsalted butter, melted
1 whole egg, beaten

How to prepare

Preheat the oven to 350°F.

In a large bowl combine the flour, cornmeal, corn flour, sugar, baking powder and salt; mix well, breaking up any lumps. In a separate bowl combine the milk, butter and egg and add to the dry ingredients; blend just until mixed and large lumps are dissolved. Do not over-beat.

Pour the mixture into a lightly oiled baking pan and bake at 350°F until golden brown, about 40-55 minutes.