Homemade Corn Bread
Incredibly rich in flavor, and almost cake-like in texture, this is not your average homemade corn bread. It is pure comfort in corn bread form, thanks to a generous amount of cream, milk, butter, and eggs. Made with yellow cornmeal and seasoned on the sweeter side of the corn bread spectrum, this recipe is undeniably Northern in style.
Servings 8 servings
Equipment
- 9 x 9 inch metal baking pan
Ingredients
- 1 cup yellow cornmeal (fine or medium grind)
- 1 cup all purpose flour
- ¼ cup sugar
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup milk
- 3 large eggs (room temperature)
- ¼ cup heavy whipping cream (room temperature)
- ¼ cup unsalted butter, melted (plus a little extra, at room temperature, for greasing the pan)
Instructions
- Heat the oven to 400℉ and grease the pan well with butter.
- In a medium bowl, mix together the cornmeal, flour, salt, sugar, and baking powder.
- In a small bowl, lightly whisk the milk into the eggs.
- Pour the wet ingredients into the dry ingredients and mix together until well blended.
- Add the cream and melted butter, and then mix once again until thoroughly incorporated into the batter.
- Pour the batter into the prepared baking pan and bake for 20 to 25 minutes, or until a wooden toothpick poked into the center comes out clean and dry.
- Serve the corn bread cut into squares, either hot or cooled.