Old-Fashioned Corn Bread from the City Tavern Cookbook
Serves 10 to 12
2 cups cornmeal
2 cups all-purpose flour
½ cup granulated sugar
2 Tablespoons baking powder
1 teaspoon salt
2 cups whole milk (better option: 1 cup buttermilk and 1 cup whole milk)
¼ pound (1 stick) unsalted butter, melted
2 eggs, lightly beaten
- Preheat the oven to 400 degrees F. Take a skillet, put butter and melt it, making it puddle in the skillet. Get the skillet really hot in the oven so that the butter is sizzling in order to make the crust on the cornbread. Once the butter is sizzling in the oven, the batter is ready to pour into the skillet to bake.
- In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
- In medium mixing bowl, combine the milk, butter, and eggs.
- Add to the dry ingredients and stir just until moistened.
- Pour the batter into the sizzling hot skillet from the oven. Bake for 30-35 minutes, until golden brown and a wooden toothpick inserted near the center comes out clean.
- Let cool for 30 minutes (to prevent crumbling) and cut into 2-inch squares, or into desired shape, such as rectangles or rounds.