Wednesday, 9 September 2015
Makes 1 loaf bread or 1 dozen muffins
You can make your cornbread without sugar if you prefer. Cajuns like it sweet.
DOUBLE THE RECIPE IF YOU DON'T WANT THEM TO BE FLAT
1 1/3 cups all purpose flour
2/3 cup cornmeal
2/3 cup sugar (optional)
½ cup corn flour (you can use cornmeal if you don't have corn flour)
5 tablespoons baking powder
½ teaspoon salt
1 1/3 cups milk
5 tablespoons unsalted butter, melted
1 small egg, beaten
In large bowl combine the flour, cornmeal, sugar, corn flour; 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 overbeat.
pour mixture into greased 8x8-inch baking pan and bake at 350*F until golden brown, about 55 minutes. Remove from pan and serve immediately.
Spoon mixture into 12 greased muffin cups. Bake at 350*F until golden brown, about 45 minutes. Remove from pan immediately and serve while hot.