Holiday Corn Bread
This slightly sweet cornbread recipe—adapted from one of Chef Paul Prudhomme’s classics—is my go-to for muffins, stuffing, or baked in a cast-iron pan. I first experienced Chef Prudhomme’s extraordinary cooking at a pop-up in New York City and later in New Orleans, and his approach to Southern flavors continues to inspire my holiday menu.
The base recipe is wonderfully versatile. In my Garde Manger class at the CIA, I used this recipe for mini muffin 'BLT's' with smoked turkey, bacon, lettuce and tomatoes.
Or fold in roasted corn, jalapeño peppers, cheddar cheese, or your favorite seasonal additions for even more flavor and texture. It’s a dependable cornbread that performs beautifully in both savory and sweet applications.
Prep Time: 15 min
Cooking Time: 30 min
Ingredients
Yield: 10 portions
½ Cup. All purpose Flour
1 Cup Yellow Cornmeal
1/4 Cup Sugar
3/4 Cup Corn flour
2 Tbsp Baking powder
3/4 tsp Salt
2 Cups Milk
1/4 lb Butter, melted
1 ea Eggs, whisked
How to bake Corn Bread
Step 1
Mix the dry ingredients together, stir with a fork to blend evenly.
Step 2
Crack the eggs into a bowl, whisk the eggs, melted butter and milk together so that it is evenly blended. Slowly add the wet ingredients in to the dry ingredients, gently whisking, until it is a smooth batter. do not overmix.
Step 3
Pour the batter into a buttered, preheated cast iron mold, muffin or brownie pan; bake at 370°F until lightly browned. Cool & serve warm with rich, creamy butter
