Family recipe adapted for 12 servings:
—In a mega giant bowl—
1/4 cup (1 stick, 60 g) melted butter
1 C (240 ml) milk
1 egg
—whisk, then add—
1 1/4 cups (210 g) cornmeal (polenta)
1 cup (130 g) flour
1/2 C sugar
1 Tbsp (1 pkg, 11 g) baking powder
1/2 tsp (1/2 càc) salt
Preheat oven to 400°F (200°C) Melt a tablespoon of butter to brush the pan with. 8×8 in square pan.
Beat first three ingredients. Add the other ingredients and stir. The batter will be lumpy. Pour batter into pan.
Bake 20-25 minutes (15 minutes chaleur tournante) or until golden brown and toothpick inserted in center comes out clean.
This cornbread is great with my Quinoa Chili.
Party recipe adapted for 50 servings.
In a mega giant bowl:
270 g melted butter
1 L milk
5 egg
—whisk, then add—
1 Kilo cornmeal (polenta)
585 g flour
2 1/2 C sugar
4.5 pkg (50 g) baking powder
2 heaping tsp salt
Preheat oven to 400°F (200°C) Melt 6 tablespoons of butter to brush the pans with. I use six 1L aluminum foil pans.
Beat first three ingredients. Add the other ingredients and stir. The batter will be lumpy. Pour batter into the pans.
Bake 20-25 minutes (15 minutes chaleur tournante) or until golden brown and toothpick inserted in center comes out clean.
This cornbread is great with my Quinoa Chili.
