Davis Family Corn Bread
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Make this recipe to serve 24, or serve 12 and hope for leftovers. Toasted corn bread with honey and butter is also an ideal breakfast.
Ingredients
- 2-1/2 cups all-purpose flour
- 2 cups yellow cornmeal
- 1/2 cup sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 3 eggs
- 2-1/4 cups whole milk
- 1/2 cup butter, melted
- Preheat oven to 350 degrees F. Grease a 13x9x2-inch disposable foil pan or coat with nonstick cooking spray; set aside.
- In an extra-large mixing bowl stir together the flour, cornmeal, sugar, baking powder, and salt. In a medium bowl mix together eggs, milk, and melted butter. Add to the dry ingredients and stir until just mixed. Do not overmix.
- Pour into pan. Bake 35 to 40 minutes or until a wooden skewer inserted in center comes out clean. Using a sharp knife and sawing motion, cut in 24 (approx. 2-inch) squares. Makes 24 servings.
- Bake the 24-serving recipe three times.
- The corn bread is better when made 1 day ahead. Cover tightly with foil. Store at room temperature. Or bake up to 2 months ahead; wrap, label, and freeze.
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