Here’s one of the things my dad used to make (it was a short list, and it also included a simple and amazing oyster stew and the best chocolate fudge in the world). I love this stuff… it’s like a dense, very moist cornbread, and unique. I haven’t seen a similar recipe for it. Enjoy! Serve with butter.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.
Stir cornmeal, sugar, flour, and salt together in a large bowl.
Bring water to a boil in a saucepan and add butter. Stir until melted and blended. Remove from heat and let cool until lukewarm, at least 15 minutes. Add milk and eggs and mix well. Stir in the cornmeal mixture just until combined. Pour into the prepared pan.
Bake in the preheated oven until top is dry, about 45 minutes. Let cool for 45 minutes before cutting into squares.
Per Serving: 169 calories; protein 3.8g; carbohydrates 26g; fat 6g; cholesterol 43.6mg; sodium 254.1mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.