The Kids’ Corn Bread

2019-07-13
  • Yield : Makes 1 8-inch round bread
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Ingredients

  • 3/4 cup unbleached all-purpose flour
  • 2/3 cup yellow cornmeal, preferably stone-ground
  • 1 tablespoon toasted wheat germ
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 large egg
  • 1 cup cultured buttermilk
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 3 tablespoons orange marmalade

Method

Step 1

Preheat the oven to 400 degrees F (375 degrees if using a Pyrex or dark-finish pan). Grease an 8-inch round metal or Pyrex pan or a ceramic souffle dish.

Step 2

Combine the flour, cornmeal, wheat germ, baking powder, and salt in a large bowl.

Step 3

Make a well in the center of the dry ingredients and add the egg, buttermilk, butter, honey, and marmalade. Using a large spoon or dough whisk, stir just until all of the ingredients are moistened yet thoroughly blended; take care not to overmix.

Step 4

Pour the batter into the prepared pan and bake on the center rack of the oven for about 20 to 25 minutes, or until dark golden around the edges and a cake tester inserted in the center comes out clean. The top should feel firm to the touch. Let stand for 30 minutes in the pan before cutting into thick wedges

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