Adapted from The Greens Cook Book by Deborah Madison. This is a non-sweet, coarsely-textured cornbread with excellent flavor.

    1 c white flour
    1 c cornmeal
    2 T sugar
    2-1/2 tsp baking powder
    1/2 tsp salt
    2 eggs
    1 c milk
    2 T melted butter

Preheat the oven to 400 degrees. Butter a 8″ x 8″ baking pan.

Whisk together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, beat the eggs, then stir in the milk and butter. Pour the wet ingredients into the dry ones and stir just enough to combine – about 15-16 strokes. Overmixing causes the cornbread to be tough. Pour into the buttered pan and bake until the corn bread is firm anda toothpick comes out clean, about 30 minutes.

Total time: about 45 minutes. This is the ideal cornbread for turkey stuffing.

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