Cornbread Batter Recipe

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Cornbread Batter Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Cornbread Batter

 

Ingredients


PHILLY.INQUIRER

1 cup cornmeal
2 tbsp sugar
1 cup flour
2 tbsp butter
1 tbsp baking powder
1 cup milk
1 tsp salt
2 medium eggs,lightly beaten



 

Preparation

IN MIXING BOWL,STIR TOGETHER CORNMEAL,FLOUR,BAKING POWDER,SALT AND
SUGAR.ADD BUTTER AND BLEND WITH FINGERS TO CONSISTENCY OF COARSE
MEAL.SLOW BEAT IN THE MILK;THEN EGGS.CONTINUE TO BEAT ONE MINUTE
LONGER,SCRAPPING TH SIDES OF THE BOWL.USE BATTER AS DIRECTED IN
ELIZABETH TAYLOR CHILI. OR USE AS A REGULAR CORNBREAD BATTER BY
BAKING IN AN EIGHT INCH SQUARE BAKING PAN AT 375 DEGREES FOR 20
MINUTES OR UNTIL CORNBREAD IS GOLDEN AND YESTS DONE. CUT INTO SQUARES
AND SERVE.

 

 

Servings: 4

 

 

 

 


 

Cornbread Batter Recipe brought to you by Recipes 4U