1 c All-purpose flour
1 1/2 c Yellow cornmeal
1 tb Double-acting baking powder
1 ts Salt
1 c Milk
1 lg Egg
3 tb Unsalted butter; melted and
-cooled
In a bowl whisk together the flour, the cornmeal, the baking powder,
and the salt. In a small bowl whisk together the milk, the egg, and
the butter, and stir the mixture into the cornmeal mixture, stirring
until the batter is just combined. Pour the batter into a greased
8-inch-square baking pan and bake the corn bread in the middle of a
preheated 425F. oven for 20 to 25 minutes, or until the top is pale
golden and a tester comes out clean. Let the corn bread cool in the
pan for 5 minutes, invert it onto a rack, and let it cool completely.
Crumble the corn bread coarse into 2 shallow baking pans and toast it
in the middle of a preheated 325F. oven, stirring occasionally, for
30 to 35 minutes, or until it is dried and deep golden.
Makes about 4 cups.
Yields
1 servings