The best delicious Cornbread (prodigy) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cornbread (prodigy) recipe today!
Hello my friends, this Cornbread (prodigy) recipe will not disappoint, I promise! Made with simple ingredients, our Cornbread (prodigy) is amazingly delicious, and addictive, everyone will be asking for more Cornbread (prodigy).
What Makes This Cornbread (prodigy) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cornbread (prodigy).
Ready to make this Cornbread (prodigy) Recipe? Let’s do it!
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1 c White flour
1 c Corn flour or fine cornmeal
2 tb Sugar
2 1/2 ts Baking powder
1/2 ts Salt
2 Eggs
1 c Milk
2 tb Melted butter
This batter can also be baked in muffin cups as well as in a loaf pan.
Either way, it’s good.
PREHEAT OVEN TO 400F. Combine the white flour, corn flour or cornmeal,
sugar, baking powder and salt. In a separate bowl, beat the eggs;
then stir in the milk and the butter. Pour the wet ingredients into
the dry ones and stir just enough to combine, in about 15-or-16
strokes. Overmixing causes the cornbread to be tough. Pour into a
buttered baking pan and bake until the cornbread is firm and a
toothpick comes out clean, about 30 minutes.
DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK
Yields
6 Servings
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