Make this recipe to serve 24, or serve 12 and hope for leftovers. Toasted corn bread with honey and butter is also an ideal breakfast.
Servings: Makes 24 servings.
Prep: 10 mins
Total: 45 mins
Ingredients
1/2 cup sugar
4 tsp. baking powder
1 tsp. salt
3 eggs
2 cups yellow cornmeal
2-1/4 cups whole milk
1/2 cup butter, melted
Directions
1. Preheat oven to 350 degrees F. Oil a 13x9x2-inch useable attention pan or surface with nonstick preparation spray; set excursus.2. In an extra-large mixing incurvation agitate together the flour, cornmeal, dulcify, baking makeup, and flavourer. In a occupation bowlful mix unitedly foodstuff, river, and fusible butter. Add to the dry ingredients and budge until vindicatory integrated. Do not overmix.
3. Swarm into pan. Bake 35 to 40 proceedings or until a wooden pin inserted in refer comes out fair. Using a lancinating stab and sawing movement, cut in 24 (approx. 2-inch) squares. Makes 24 servings.
50 SERVINGS
Bake the 24-serving recipe three times.
Bake the 24-serving recipe three times.
Test Kitchen Tip
The corn bread is better when made 1 day ahead. Cover tightly with foil. Store at room temperature. Or bake up to 2 months ahead; wrap, label, and freeze.
The corn bread is better when made 1 day ahead. Cover tightly with foil. Store at room temperature. Or bake up to 2 months ahead; wrap, label, and freeze.
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