Though we are into 2011 and the holidays are past, I want to share one more recipe from our Christmas Dinner. Our friends Ron and Andrea brought this magical corn bread to our celebration garnering plenty of "Ooooohs" and "Aaaahs" as first bites were taken and finding most of us reaching for seconds soon after.
Taken from Marion Cunningham's The Breakfast Book, the commentary describes the bread with a "creamy, barely set custard" that will have formed just below the browned top. Rich, decadent and oh so good, this cornbread is a wonderful weekend treat.
Marion Cunningham, The Breakfast Book
3 Tbs butter, melted
3 Tbs Sugar
1/2 tsp salt
2 cups milk
1 1/2 Tbs white vinegar
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1 cup heavy cream
Preheat oven to 350º. Butter an 8-inch baking dish (round our square) or pan that is about 2 inches deep Put the buttered dish into the oven and let it get hot while you mix the batter.
Put the eggs into a mixing bowl and add the melted butter. Beat until the mixture is well blended. Add the sugar, salt, milk, and vinegar and beat well. Sift into a bowl the flour, cornmeal baking powder and baking soda. Add to egg mixture, mixing just until the batter is smooth and no lumps appear.
|The Girls... post photo shoot!|