Sometimes people from Louisiana like their cornbread somewhat sweet. If you prefer it less sweet, make your cornbread without sugar.
Making a cornbread dressing? This recipe will yield about 9 cups of crumbles.
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Featuring
Servings
Makes about 12 servings
Ingredients
2 cups all-purpose flour
1 cup cornmeal
¾ cup corn flour (NOTE: Also available at many health and international food stores)
1 cup sugar
7½ teaspoons baking powder
1 tablespoon Chef Paul Prudhomme's Vegetable Magic®
2 cups milk
8 tablespoons unsalted butter, melted
1 whole egg, beaten
1 cup cornmeal
¾ cup corn flour (NOTE: Also available at many health and international food stores)
1 cup sugar
7½ teaspoons baking powder
1 tablespoon Chef Paul Prudhomme's Vegetable Magic®
2 cups milk
8 tablespoons unsalted butter, melted
1 whole egg, beaten
How To Prepare
Preheat the oven to 350°F.
In a large bowl combine the flour, cornmeal, corn flour, sugar, baking powder and Vegetable Magic®; mix well, breaking up any lumps. In a separate bowl combine the milk, butter and egg and add to the dry ingredients; blend just until mixed and large lumps are dissolved. Do not overbeat. Pour the mixture into a lightly oiled baking pan and bake at 350°F until golden brown, about 40-55 minutes.
In a large bowl combine the flour, cornmeal, corn flour, sugar, baking powder and Vegetable Magic®; mix well, breaking up any lumps. In a separate bowl combine the milk, butter and egg and add to the dry ingredients; blend just until mixed and large lumps are dissolved. Do not overbeat. Pour the mixture into a lightly oiled baking pan and bake at 350°F until golden brown, about 40-55 minutes.
