Tuesday, November 4, 2008

Corn Bread by Martha Stewart

Corn Bread
Makes 1 eight-inch square loaf

1 tablespoon unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons salt
2 teaspoons baking powder
1 cup milk
2 large eggs

1. Heat oven to 425° with rack in center. Butter an 8-inch-square baking pan, and set aside.

2. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy.
Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.

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