Sunday, June 30, 2013

Corn Bread

3 cups all-purpose flour
1 cup ground corn meal
3 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt
4 large eggs
1 1/2 cups (5 1/4 ounces) sugar
2 sticks (1/2 pound) unsalted, melted butter
1 1/2 cup sour cream
1 cup milk
1 cup chop mix craisins & dried apricots

Adjust an oven rack to the middle position & heat oven to 400 degrees F. Rub butter in 9x13 & 6x9 baking pan. Set aside.Whisk the flour, cornmeal, baking powder, baking soda, & salt in a medium bowl to combine; set aside.Whisk the eggs in another medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar to the eggs mixture, whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 3 additions, whisking to combine after each addition. Add half of the sour cream and half the milk and whisk to combine; whisk in the remaining sour cream and milk until combined.

Add the mixture to the dry ingredients; mix gently with a rubber spatula until the batter is evenly moistened. Do not over mix. Add chop craisins & apricots, mix to combined. Pour the mixture into the 2 baking dish. (Do not put thick, it will not cook evenly.) Drizzle honey on top before cooking. Bake until golden brown or 18 minutes. Cool before slicing.

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