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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 14 |
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This recipe comes from The Durgin-Park Cookbook. Durgin-Park is a famous Boston restaurant. Thick, yellow squares of cornbread arrive at the table before every Durgin-Park meal. It is grainy and rough-textured, moist and slightly sweet. Sturdy enough to smear with butter. The secret is mixing it by hand.....a machine makes it too fine, and you end up with cake. Ingredients:
3 cups all-purpose flour |
2 cups yellow cornmeal |
3 teaspoons salt |
3/4 cup sugar |
8 teaspoons baking powder |
2 large eggs |
2 1/2 cups milk |
Directions:
1. Preheat the oven to 375 degrees F.
2. In a large mixing bowl mix the flour, cornmeal, salt, sugar, and baking powder.
3. Beat the eggs and add to the dry ingredients alternately with the milk.
4. Mix by hand.
5. DO NOT USE A MIXER.
6. Pour the mixture into an 11 x 13-inch baking dish and bake for 35 to 40 minutes.
7. Cut into squares and serve hot.
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