Team Ten Cornbread - Chef-Fixed Edition

Bahan-bahan

Ingredients (Metric)

- 900 g White Lily Buttermilk Cornmeal Mix

- 180 g White Lily Self-Rising Flour

- 300 g eggs (approximately 6 large eggs)

- 225 g melted butter (brown it if desired)

- 200 g sugar (because this crew eats syrup sandwiches)

- 1000-1200 g buttermilk (start low and add until 'it looks right')

Arahan

Instructions

1. Preheat oven to 350 F (177 C). Generously grease a 200 pan.

2. Melt the butter in a pan (brown it if desired for added depth).

3. In a large bowl, whisk together melted butter, eggs, and sugar until smooth.

4. Stir in the cornmeal mix and flour until just combined

5. Gradually stir in buttermilk until batter is thick but pourable - like thick pancake batter.

6. Pour batter into the prepared pan and smooth the top.

7. Bake for 35-45 minutes, rotating once halfway through. Top should be golden, center fully set.

8. Let rest 10-15 minutes before slicing or scooping. Serve warm.

Nota

Chef's Notes - If it looks too loose, add more cornmeal mix or flour until Momma whispers 'that's it.' - 200 g of sugar is deliberate - these people have sugar genes developed in the Delta. - This recipe respects ratios, but more importantly, respects instincts. - Best served warm with butter... and a warning label.

Pan Size & Bake Info Pan size: 18 x 10.5 x 2.5 inch hotel pan Bake at 350 F (177 C) for 35-45 minutes