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Thick, yellow squares of corn bread arrive at the table before every Durgin-Park meal. It is grainy and rough-textured, moist and slightly sweet. Sturdy enough to smear with butter, it is also ideal for crumbling onto the top of a dish of baked beans or a bowl of chowder. "The secret is mixing it by hand," Tommy Ryan says. "A machine makes it too fine, and you end up with cake."
Servings: 12 to 14
3 cups all-purpose flour
2 cups yellow cornmeal
3 teaspoons salt
3/4 cup sugar
8 teaspoons baking powder
2 large eggs
2 1/2 cups milk
Preheat the oven to 375 degrees F.
In a large mixing bowl mix the flour, cornmeal, salt, sugar, and baking powder.
Beat the eggs and add to the dry ingredients alternately with the milk. Mix by hand; do not use a mixer.
Pour the mixture into an 11 x 13-inch baking dish and bake for 35 to 40 minutes. Cut into squares and serve hot.
Servings: 12 to 14
3 cups all-purpose flour
2 cups yellow cornmeal
3 teaspoons salt
3/4 cup sugar
8 teaspoons baking powder
2 large eggs
2 1/2 cups milk
Preheat the oven to 375 degrees F.
In a large mixing bowl mix the flour, cornmeal, salt, sugar, and baking powder.
Beat the eggs and add to the dry ingredients alternately with the milk. Mix by hand; do not use a mixer.
Pour the mixture into an 11 x 13-inch baking dish and bake for 35 to 40 minutes. Cut into squares and serve hot.