Corn Bread

Every recipe in Williams-Sonoma Bread has a side note that relates to the entire recipe, or a specific ingredient, or even the way in which you're supposed to bake the bread. For this recipe, the side note has to do with an ingredient.

"CORNMEAL: Cornmeal has a grainy texture and a unique flavor. In supermarkets, the most common type is degerminated cornmeal, which has had its germ removed for a longer shelf life. For the best flavor, use stone-ground cornmeal, which is whole grain and fresher tasting (and should be stored in an airtight container in the refrigerator or freezer). Coarse- or medium-grind cornmeal may be substituted in this corn bread recipe, but the texture of the finished bread will be more crumbly."

Corn Bread
*makes one 9-inch corn bread*

1 2/3 cups fine yellow cornmeal, preferably stone-ground
1 2/3 cups all-purpose (plain) flour
1/2 cup sugar
2 tbsp baking powder
1 tsp salt
1 2/3 cups whole milk
4 large eggs, lightly beaten
1/2 cup PLUS 2 1/2 tbsp unsalted butter, melted, plus extra for greasing

1) Preheat the oven to 375F. Grease a 9-inch round springform or square pan.
2) In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. Make a well and pour in the milk, eggs, and melted butter. Stir together the wet and dry ingredients just until combined. Take care not to overmix; the batter should be slightly lumpy.
3) Pour the batter into the prepared pan. Bake until the bread is golden brown around the edges and on top, 25-30 minutes. A cake tester inserted into the center should come out clean. Let stand for 15 minutes, release the pan sides (if using a springform pan), then cut into wedges or squares, and serve.

Nutrition Facts (per recipe):
Calories 3509, Calories from Fat 1471, Total Fat 163.4g, Saturated Fat 91.7g, Cholesterol 1207mg, Sodium 3729mg, Total Carbohydrates 449.4g, Dietary Fiber 21.1g, Sugars 124.8g, Protein 77.6g

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