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MAGAZINE - JULY 2013
Corn Bread
Ingredients:
1 cup all-purpose flour, sifted
1 cup yellow cornmeal
1 Tbsp baking powder
½ tsp salt
2 eggs, beaten
1 cup half and half
¼ cup melted butter or shortening
¼ cup honey
¼ cup sugar
Method:
Preheat oven to 400° F.
Sift together the flour, cornmeal, baking powder and salt.
Combine the half and half, eggs, fat, honey and sugar.
Thoroughly grease and flour a 9” × 9” baking pan (or use a nonstick baking pan or a flexible
silicone pan).
Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more
than ten seconds. The batter should be visibly lumpy — leave it that way! It’s extremely
important not to overmix the batter.
Once the liquid and dry ingredients have been combined, pan and bake the cornbread im-
mediately.
TIP: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the
wet and dry ingredients have been combined with each other, the liquid will activate the bak-
ing powder and the batter must be baked right away.
Bake 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out
clean and the edge of the bread starts to separate from the pan.