Davis Family Corn Bread
Make this recipe to serve 24, or serve 12 and hope for leftovers. Toasted corn bread with honey and butter is also an ideal breakfast.
Prep Time:
10 mins
Total Time:
45 mins
Servings:
Makes 24 servings.
Ingredients
-
2-1/2 cups all-purpose flour
-
2 cups yellow cornmeal
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1/2 cup sugar
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4 tsp. baking powder
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1 tsp. salt
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3 eggs
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2-1/4 cups whole milk
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1/2 cup butter, melted
Directions
1.
Preheat oven to 350 degrees F. Grease a 13x9x2-inch disposable foil pan or coat with nonstick cooking spray; set aside.
2.
In an extra-large mixing bowl stir together the flour, cornmeal, sugar, baking powder, and salt. In a medium bowl mix together eggs, milk, and melted butter. Add to the dry ingredients and stir until just mixed. Do not overmix.
3.
Pour into pan. Bake 35 to 40 minutes or until a wooden skewer inserted in center comes out clean. Using a sharp knife and sawing motion, cut in 24 (approx. 2-inch) squares. Makes 24 servings.
50 SERVINGS
Bake the 24-serving recipe three times.
Test Kitchen Tip
The corn bread is better when made 1 day ahead. Cover tightly with foil. Store at room temperature. Or bake up to 2 months ahead; wrap, label, and freeze.
Nutrition information
Calories 190, Total Fat 7 g, Saturated Fat 4 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 47 mg, Sodium 219 mg, Carbohydrate 28 g, Total Sugar 6 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 6%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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