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Corn Bread

Author
JWU College of Culinary Arts

Yield
4 lbs., 7.5 oz. (2,027 g)

Recipe ID
P00265

Ingredients
US standard
Metric
Flour, bread
1 lb., 4 oz.
567 g
Cornmeal, medium grind
8 oz.
227 g
Baking powder
1 oz.
28 g
Salt
.5 oz.
14 g
Sugar, granulated
8 oz.
227 g
Eggs, beaten
8 oz.
227 g
Buttermilk
1 lb., 4 oz.
567 g
Oil, vegetable, corn, or olive
6 oz.
70 g
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Sift together bread flour, cornmeal, baking powder, salt, and sugar. Set aside.
  4. Combine eggs, buttermilk, and oil in a stationary mixer fitted with a paddle and blend to incorporate.
  5. Add dry ingredients in thirds and mix on first speed until just incorporated. Do not overmix.
  6. Fold in formula variation ingredient(s) at this time, if desired.
  7. Pour the mixture into a half sheet pan lined with parchment paper or into muffin tins. Spread batter evenly.
  8. Bake in a deck oven at 400°F to 425°F (204°C to 218°C) for 15 minutes. Rotate pan 180 degrees and bake for another four to five minutes or until it gently springs back in the center.
  9. Allow to cool for 10 minutes. Cut around the edges of the cornbread with a knife and turn cornbread onto clean parchment to continue cooling.