STONE-GROUND CORNBREAD
Categories Bread Side Bake Thanksgiving Stuffing/Dressing Cornmeal Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Butter 11x7x2-inch metal baking pan. Whisk cornmeal, flour, salt, baking powder, and baking soda in medium bowl to blend. Whisk milk and egg in small bowl to blend. Add milk mixture and melted butter to cornmeal mixture and stir just until blended. Transfer batter to prepared pan; smooth top.
- Bake cornbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool in pan 10 minutes. Turn cornbread out onto rack and cool completely. (Can be made 1 day ahead. Wrap cornbread in foil and store at room temperature.)
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