Wet Cornbread
Teaching has its benefits; proof exists in this recipe from a grandmother of a former student who delivered a much needed pan of comfort on a whirlwind school day.
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Ingredients
- 2 c water
- 1/2 c butter(1 stick)
- 1-1/2 c yellow cornmeal
- 1 c sugar
- 1 t baking powder
- pinch salt
- 2 large eggs, beaten
- 2 c milk
Instructions
- Preheat oven to 350°F. Prepare an 8" x 8" pan by lining with 2 strips of parchment paper or Baker's Joy non-stick spray.
- Whisk together the cornmeal, sugar and baking powder. Set next to stove.
- Beat the 2 eggs, then blend into milk until smooth. Set next to the stove.
- Place water and the stick of butter in a medium saucepan. Bring to a low boil. Simmer just until the butter has melted.
- Blend dry ingredients into simmering water. Once incorporated, slowly pour in the milk/egg mixture as you continue to whisk.
- Continue to whisk over LOW heat until it thickens to a custard-type consistency. Remove from heat and pour into an 8" x 8" prepared pan.
- Smooth out the top with a rubber spatula or an off set spatula.
- Bake for 90 minutes on middle rack. The top should be golden and may be a little patchy in color.
- Place pan on a cooling rack. You will notice it settling over the next hour or so and the "skin" may appear to separate in places.
- Slice once cooled and settled, but still warm. YUM!