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Gritty McDuff's Corn Bread




Source of Recipe


chef Paul L'Heureux of Gritty McDuff's in Portland, Maine.


List of Ingredients




3 cups flour
3 cups cornmeal
1/2 cup brown sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 tablespoon pumpkin pie spice
6 large eggs
2 cups buttermilk
2 cups half-and-half
1 cup sour cream
1 cup butter, softened
2 tablespoons honey

Recipe



Heat oven to 350 degrees. Grease a 9-by-13-inch baking pan. (Note: The batter completely filled the pan as it rose during baking, so do not use a shallow baking dish, and do not try to substitute a smaller pan.)

With a whisk, stir together flour, cornmeal, brown sugar, baking powder, salt, ginger and pumpkin pie spice until there are no more lumps of brown sugar.

In a separate bowl, beat together eggs, buttermilk, half-and-half, sour cream and butter. Beat on high speed (or the highest speed possible without splashing too much) at least 2 full minutes. Lower speed to medium and beat in honey. Beat in flour mixture, about 1 cup at a time, being sure each cup is completely absorbed before adding another.

Pour into pan and bake 30 minutes; rotate pan 180 degrees and bake another 30 minutes. Corn bread is done when a knife inserted into the center comes out clean, with a few crumbs sticking to it.

Makes about 24 large pieces.