Difference between revisions of "Super Moist Corn Bread"
RealRecipes (talk | contribs) m (moved Cookbook:Super Moist Corn Bread to Super Moist Corn Bread: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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{{recipesummary|Bread recipes|6|1 hour|1}} | {{recipesummary|Bread recipes|6|1 hour|1}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of the United States|American cuisine]] |
| − | | [[ | + | | [[Native American cuisine|Native American cuisine]] |
==Ingredients== | ==Ingredients== | ||
| − | * 1 [[ | + | * 1 [[Cup|cup]] [[Cornmeal|corn meal]] |
| − | * 1 cup [[ | + | * 1 cup [[Flour|flour]] |
| − | * 2 [[ | + | * 2 [[Teaspoon|teaspoons]] [[Baking Powder|baking powder]] |
| − | * ½ teaspoon [[ | + | * ½ teaspoon [[Baking Soda|baking soda]] |
| − | * ¼ cup [[ | + | * ¼ cup [[Brown Sugar|brown sugar]] |
| − | * ½ cup [[ | + | * ½ cup [[Milk|milk]] |
| − | * ½ cup plain [[ | + | * ½ cup plain [[Yogurt|yogurt]] |
| − | * 1 [[ | + | * 1 [[Egg|egg]], lightly [[Beat|beaten]] |
| − | * ¼ cup melted [[ | + | * ¼ cup melted [[Butter|butter]] |
==Procedure== | ==Procedure== | ||
| − | # Preheat [[ | + | # Preheat [[Oven|oven]] to [[Oven_temperatures|425°F]] (220°C). ''If using a [[Dutch Oven|Dutch oven]], preheat with 16-18 glowing charcoal briquettes, with 3 times as many on the top as on the bottom.'' |
| − | # Grease an 8-[[ | + | # Grease an 8-[[Inch|inch]] square [[Pots and Pans|baking pan]] |
# In a large bowl, mix corn meal, flour, baking powder, baking soda, and brown sugar. | # In a large bowl, mix corn meal, flour, baking powder, baking soda, and brown sugar. | ||
| − | # In another bowl, [[ | + | # In another bowl, [[Whisk|whisk]] together the milk, yogurt, egg, and melted butter. |
# Gradually add the liquid mixture to the dry mixture and stir until just combined. | # Gradually add the liquid mixture to the dry mixture and stir until just combined. | ||
| − | # Pour into the greased pan and [[ | + | # Pour into the greased pan and [[Bake|bake]] for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. |
==Tips, Notes, and Variations== | ==Tips, Notes, and Variations== | ||
Revision as of 06:35, 6 April 2012
| Super Moist Corn Bread | |
|---|---|
| Category: | Bread recipes |
| Servings: | 6 |
| Time: | 1 hour |
| Difficulty: |  |
| American cuisine
Ingredients
- 1 cup corn meal
- 1 cup flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup brown sugar
- ½ cup milk
- ½ cup plain yogurt
- 1 egg, lightly beaten
- ¼ cup melted butter
Procedure
- Preheat oven to 425°F (220°C). If using a Dutch oven, preheat with 16-18 glowing charcoal briquettes, with 3 times as many on the top as on the bottom.
- Grease an 8-inch square baking pan
- In a large bowl, mix corn meal, flour, baking powder, baking soda, and brown sugar.
- In another bowl, whisk together the milk, yogurt, egg, and melted butter.
- Gradually add the liquid mixture to the dry mixture and stir until just combined.
- Pour into the greased pan and bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Tips, Notes, and Variations
- Over-mixing after adding together the liquid and dry mixtures will toughen the batter!
