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Company Cornbread

Source of Recipe

From "The Big Book of Soups & Stews" by Maryana Vollstedt


Recipe Introduction

"This buttery cornbread is baked in a loaf pan and served in slices instead of squares."

List of Ingredients

â—¦ 1 cup all-purpose flour
â—¦ 1 cup yellow cornmeal
â—¦ ¼ cup granulated sugar
â—¦ 1 tablespoon baking powder
â—¦ ½ teaspoon salt
â—¦ 1 cup milk
â—¦ 1 large egg
â—¦ ½ cup (1 stick) butter, at room temperature


Recipe

Preheat oven to 400° F.

In a large bowl, stir together dry ingredients. In a small bowl, whisk together milk and egg until just combined. Add butter to flour-cornmeal mixture and beat with an electric mixer until mixture resembles coarse meal. Add milk-egg mixture and beat until combined. Pour batter into lightly sprayed or oiled 9-by-5-by-3-inch loaf pan.

Bake until a tester comes out clean, about 40 minutes. Cool on a rack for 10 minutes. Run a knife around the edges of the pan and turn out on rack to cool. Cut into thick slices to serve.

Makes 1 loaf