Corn Bread

The Tribune (SLO) (Sunday) - - Living -

Make ahead: The cooled corn bread can be tightly wrapped in plas­tic or stored in an air­tight con­tainer at room tem­per­a­ture for up to a day. Re­heat, cov­ered with alu­minum foil, in a 275-de­gree oven for about 15 min­utes, or un­til warmed through. For long-term stor­age, tightly wrap in plas­tic, place in a zip-top bag and freeze for up to sev­eral months. 1 ta­ble­spoon un­salted but­ter, plus 4 ta­ble­spoons ( ½ stick), melted.

Adapted from “Fast Breads: 50 Recipes for Easy, De­li­cious Bread” by Eli­nor Kli­vans (Chron­i­cle Books, 2010).

1 cup (5 ounces) flour

1⁄ cup (2 ¾ ounces) sugar

2 tea­spoons bak­ing pow­der

1 tea­spoon bak­ing soda

½ tea­spoon kosher salt

1 cup (4 ½ ounces) yel­low corn­meal

1 ¼ cups but­ter­milk (reg­u­lar or low-fat)

1 large egg

Pre­heat the oven to 400 de­grees. Put the ta­ble­spoon of un­melted but­ter in an 8-inch square metal pan or ce­ramic bak­ing dish. About 2 min­utes be­fore you are ready to pour the bat­ter into the pan, put the pan in the pre­heated oven to melt the but­ter.

Sift or whisk to­gether the flour, sugar, bak­ing pow­der, bak­ing soda and salt into a medium bowl. Whisk in the corn­meal.

Whisk to­gether the but­ter­milk, egg and the 4 ta­ble­spoons of melted but­ter in a mix­ing bowl or large liq­uid mea­sur­ing cup, un­til well in­cor­po­rated. Pour the flour mix­ture over the but­ter­milk mix­ture, then stir slowly un­til just com­bined. You will see some small lumps in the bat­ter; that’s okay.

Re­move the pan from the oven and tilt it to coat the bot­tom and sides with its now-melted but­ter, which may be browned but should not be burned. Scrape the bat­ter into the pan, smooth­ing the top and spread­ing it into the cor­ners.

Bake (mid­dle rack) for about 20 min­utes, un­til the top feels firm when pressed and the golden-brown edges have pulled away from the sides of the pan a bit. A tester inserted into the cen­ter should come out clean.

Let cool in the pan on a wire rack for about 10 min­utes, then use a round-edged knife to loosen the edges, lift out the slab, cut into squares and serve warm.

Nutri­tion | Per serv­ing: Calo­ries: 160; To­tal Fat: 6 g; Sat­u­rated Fat: 4 g; Choles­terol: 30 mg; Sodium: 150 mg; Car­bo­hy­drates: 22 g; Di­etary Fiber: 1 g; Sug­ars: 7 g; Pro­tein: 3 g

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