Chef's Quick Tip: Cornbread

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This week, Chef Katrina Pilver shows Tina Redwine how to make savory soul food with a Caribbean twist. 

Cornbread 

Dry Ingredients:
All purpose flour, 1 cup
Fine yellow cornmeal, 1-? cup
White sugar, 1 cup
Baking powder, 1tbsp + 1-½ tsp

Wet Ingredients:
Salted butter, browned, 1 stick
Whole Milk, 375 ml
Beaten egg, 1 large
Other Ingredients:
Cooking spray or butter for pan


Method:
1. In mixing bowl combine all dry ingredients with whisk or hand mixer until well combined.
2. Mix in milk, then eggs, then browned butter. Mix until well combined but do not over mix.
3. Pour mixture into greased 2 Quart baking dish or cake pan.
4. Bake in 350-400 degree oven for 35 to 45 minutes until top is lightly browned and fork

Contact: 

Chef Katrina Pilver

Ms. Barbara Jean's Soul Food Kitchen

Come on down to 115 Main Street in Norwalk and we will do the work for you!
Call 203-939-9598 for pickup or delivery.

Website

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