Corn Bread
Chef Adam Weiner, JD
Published in Gold Medal Classroom
November 2020
Approximately 24 servings
2 cups corn meal
2 cups all-purpose flour
½ cup regular sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk or water
2/3 cup vegetable oil
2 eggs beaten for 30 seconds
1 tablespoon butter
Preheat regular oven to 400 degrees or a convection oven to 350. Use the butter to butter the sides and bottom of a two-inch-deep ½ hotel phan.
Combine the corn meal, flour, sugar, baking powder and salt in a bowl. In a separate bowl combine the milk, oil, and eggs and mix them for 30 seconds. Add the liquid mixture to the dry ingredient mixture. Stir just until blended. Do not over stir. Pour the mixture into the ½ pan, and tap the bottom of the pan to distribute the mixture evenly.
Bake for about 15 minutes. Rotate the pans and change them to another rack in the oven. After five more minutes check the corn bread for doneness by using a wooden pick. If the pick is inserted into the center and comes out clean it is done. If not, put back in the oven and check again in ten minutes.
Best if served immediately or the same day. If wrapping, wait until FULLY cool before wrapping in the same pan. Do not cut until just before serving.