1 1/2 c Yellow cornmeal
1 c All-purpose flour
1 tb Baking powder
1 ts Salt
1 c Milk
1 lg Egg
3 tb Unsalted butter, melted and
-cooled
Preheat oven to 425 degrees F. and grease an 8-inch square baking pan.
In a bowl whisk together cornmeal, flour, baking powder, and salt. In a
small bowl whisk together milk, egg, and butter and add to cornmeal
mixture, stirring only until just combined.
Pour batter into pan and bake in middle of oven 20 to 25 minutes, or until
pale golden and a tester comes out clean. Cool corn bread in pan on a rack
5 minutes. Invert corn bread onto rack and cool c ompletely.
Crumble corn bread coarsely into a large shallow baking pan. Let corn bread
stand at room temperature until stale, at least 3 hours or overnight.
Preheat oven to 300 degrees F.
Toast corn bread in middle of oven, stirring occasionally, until dried and
golden, about 30 minutes.
Yield: About 5 1/2 cup
Yields
1 Servings