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Blue Ribbon Corn Bread
Blue Ribbon Corn Bread Photo courtesy of Steve Hill

With fall under way, everyone needs a dependable corn bread to serve alongside soups, stews and chilies--or just to eat as a quick breakfast with honey drizzled on top. Our favorite recipe comes from brothers, chefs and restaurateurs Eric and Bruce Bromberg. At the new Blue Ribbon Beer Garden in New York City, the Brombergs serve a golden corn bread with a crusty exterior and cakelike crumb. Southerners might argue that it isn’t totally authentic (it has sugar and honey in the batter), but we have nothing but good things to report.

Makes 12 squares

2 cups yellow cornmeal

2 cups all-purpose flour

1 cup sugar

2 tablespoons baking powder

1 tablespoon kosher salt

2 cups whole milk

½ cup (1 stick) unsalted butter, melted

½ cup honey

4 eggs, lightly beaten

1. Preheat the oven to 375˚. Spray a 9-by-13-inch baking pan with nonstick cooking spray, then set aside.

2. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt until combined. Set aside.

3. In a medium bowl, whisk the milk with the melted butter, honey and eggs until combined. Add the milk mixture to the cornmeal mixture and, using a spatula or wooden spoon, stir until just combined.

4. Transfer the batter to the prepared baking pan and bake for 30 minutes or until golden brown. Let the corn bread cool slightly before slicing and serving.

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