Bessie's Corn Bread
A sweet, tender cornbread made with King Arthur flour, cornmeal, milk, melted butter, an egg and a touch of vanilla, baked at 350°F for 20 to 25 minutes.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family. The recipe is named for a member of our family.
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Bessie's Corn Bread is the sweet, cake-like Northern style, with more flour than cornmeal and a little vanilla that makes it especially good. The dry ingredients are sifted together, the liquids stirred in until smooth, and it bakes in a buttered pan in about 20 minutes.
Serve it warm with butter and honey, alongside chili or a bowl of soup.
Ingredients
- 1 1/3 cups King Arthur Flour
- 2/3 cup corn meal
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk (at room temperature)
- 1/3 cup melted butter
- 1 egg
- 3/4 teaspoon vanilla
Instructions
- Heat the oven. Preheat the oven to 350°F and butter an aluminum baking pan.
- Sift. Sift all the dry ingredients into a bowl.
- Mix. Add all the liquid ingredients and mix until smooth.
- Bake. Bake in the buttered pan at 350°F for 20 to 25 minutes on a high rack, until golden and a toothpick comes out clean.
Tips
- An 8 or 9-inch square pan works well.
- Room-temperature milk keeps the melted butter from firming up when the liquids are mixed.
More breads and rolls
All breads and rolls | All recipes | Cooking guide and safe temperatures