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Featured
 "This
moist, simple and honest bread, traditionally a staple
served with every meal in the South, has eased it's way
onto dinner menus all over the world. The masa harina,
used in this easy corn bread recipe, produces a gentle
and unusually soft texture, reflecting the personalities
and life styles of the South, where folk song writer
George Gershwin depicted " the livin' as
easy!"
Southern Corn Bread
Serves 4
1 cup flour
1 cup masa harina
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
2 eggs
1 cup milk
1/4 cup oil
Preheat the over to 425 degrees. Grease an 8x8"
square baking pan. In a mixing bowl stir together the
flour, masa harina, sugar, baking powder and salt. In a
another bowl beat the eggs, milk, and oil. Add the wet
ingredients to the dry ingredients and stir until just
combined and the batter is smooth. Pour the batter into
the prepared pan. Bake for 20 minutes or until a knife
tests clean in the center. Remove the bread from the pan
and place it on a wooden board or a serving platter. Cut
this bread as you eat it, so it will stay fresh.
Chef's notes: Masa harina, or corn meal flour can be
found in most specialty markets.
Muffins: Double this recipe and divide batter evenly
into twelve well greased and floured muffin tins. Batter
should fill the tins 3/4 full. Bake at 425 degrees for
12 to 15 minutes or until the edges appear lightly brown
and a knife tests clean.
Surprise Variation: Fill the muffin tins half way
with batter. Place a tablespoon of your favorite jam in
the center and cover with more batter. Bake accordingly.
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