Durgin-Park Corn Bread
Yield
1 loafPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ¾ | teaspoon |
salt
|
|
| 1 ½ | cups |
milk
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
cornmeal
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | tablespoon |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 3.8 | ml |
salt
|
|
| 355 | ml |
milk
|
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
cornmeal
|
|
| 15 | ml |
baking powder
|
|
| 15 | ml |
butter
melted |
|
Directions
Mix sugar with beaten eggs.
Sift flour, salt and cornmeal together.
Add melted butter and milk.
Beat up very quickly and bake in a large buttered pan in a very hot oven at 450℉ (230℃).
