Blue Ribbon Corn Bread
Recipe adapted from Eric and Bruce Bromberg, Blue Ribbon Beer Garden, New York City
Makes 12 squares
Start to Finish: 50 minutes
2 cups yellow cornmeal
2 cups all-purpose flour
1 cup sugar
2 tablespoons baking powder
1 tablespoon kosher salt
2 cups whole milk
½ cup (1 stick) unsalted butter, melted
½ cup honey
4 eggs, lightly beaten
1. Preheat the oven to 375˚. Spray a 9-by-13-inch baking pan with nonstick cooking spray, then set aside.
2. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt until combined. Set aside.
3. In a medium bowl, whisk the milk with the melted butter, honey and eggs until combined. Add the milk mixture to the cornmeal mixture and, using a spatula or wooden spoon, stir until just combined.
4. Transfer the batter to the prepared baking pan and bake for 30 minutes or until golden brown. Let the corn bread cool slightly before slicing and serving.