Ingredients
Array
(
[0] => Array
(
[c221c1d4-a6d8-eb14-91ce-e58192a2adeb] => Array
(
[title] => butter, unsalted
[ingredientid] => 4404
[ingredientuuid] => c221c1d4-a6d8-eb14-91ce-e58192a2adeb
[quantity] => 0.50
[measure] => cup
[title_custom] => butter
[componentid] => 0
[method] =>
)
[861bfe10-1c6e-c864-45ca-79d554f61471] => Array
(
[title] => milk, 2%, w/add vit a & d
[ingredientid] => 21473
[ingredientuuid] => 861bfe10-1c6e-c864-45ca-79d554f61471
[quantity] => 1.50
[measure] => cup
[title_custom] => milk
[componentid] => 0
[method] =>
)
[46f5abb2-5d11-ae34-798c-e27131aa33b9] => Array
(
[title] => cornmeal, yellow
[ingredientid] => 10253
[ingredientuuid] => 46f5abb2-5d11-ae34-798c-e27131aa33b9
[quantity] => 1.50
[measure] => cup
[title_custom] => yellow cornmeal
[componentid] => 0
[method] =>
)
[552991b8-df4a-2044-3d41-4d50c820f953] => Array
(
[title] => sugar, brown
[ingredientid] => 32188
[ingredientuuid] => 552991b8-df4a-2044-3d41-4d50c820f953
[quantity] => 0.50
[measure] => cup
[title_custom] => brown sugar
[componentid] => 0
[method] =>
)
[0782f8ec-a649-e104-2d2e-2a30d02de270] => Array
(
[title] => eggs, extra large, raw
[ingredientid] => 14386
[ingredientuuid] => 0782f8ec-a649-e104-2d2e-2a30d02de270
[quantity] => 3.00
[measure] => each
[title_custom] => eggs
[componentid] => 0
[method] =>
)
[6753a9ec-8a53-f514-c127-4c4b1402e1c1] => Array
(
[title] => baking powder, double acting
[ingredientid] => 827
[ingredientuuid] => 6753a9ec-8a53-f514-c127-4c4b1402e1c1
[quantity] => 1.00
[measure] => teaspoon
[title_custom] => baking powder
[componentid] => 0
[method] =>
)
[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
(
[title] => salt, table
[ingredientid] => 27370
[ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
[quantity] => 0.25
[measure] => teaspoon
[title_custom] => salt
[componentid] => 0
[method] =>
)
)
)
-
1/2 cup butter
-
1 1/2 cup milk
-
1 1/2 cup yellow cornmeal
-
1/2 cup brown sugar
-
3 eggs
-
1 tsp baking powder
-
1/4 tsp salt
Recipe Method
1- Preheat oven to 425 degrees. Place an 8-inch cast iron
skillet in the oven to preheat.
2- Combine the butter, milk cornmeal and brown sugar in a small saucepan. Bring to a slow, steady simmer and whisk for a few minutes until thickened.
3- Add eggs, baking powder and salt to a medium bowl and whisk lightly. Add cornmeal mixture and stir until well combined.
4- Oil cast iron skillet and pour in batter. Bake for 20-25 minutes, until cornbread is golden around the edges and cooked through.