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Ingredients
- 1 1/2 c. Yellow cornmeal
- 1 c. All-purpose flour
- 1 Tbsp. Baking pwdr
- 1 tsp Salt
- 1 c. Lowfat milk
- 1 lrg Egg
- 3 Tbsp. Unsalted butter, melted and cooled
Directions
- Preheat oven to 425 degrees F. and grease an 8-inch square baking pan.
- In a bowl whisk together cornmeal, flour, baking pwdr, and salt. In a small bowl whisk together lowfat milk, egg, and butter and add in to cornmeal mix, stirring only till just combined.
- Pour batter into pan and bake in middle of oven 20 to 25 min, or possibly till pale golden brown and a tester comes out clean. Cold corn bread in pan on a rack 5 min. Invert corn bread onto rack and cold c ompletely.
- Crumble corn bread coarsely into a large shallow baking pan. Let corn bread stand at room temperature till stale, at least 3 hrs or possibly overnight.
- Preheat oven to 300 degrees F.
- Toast corn bread in middle of oven, stirring occasionally, till dry and golden brown, about 30 min.
- Yield: About 5 1/2 c.
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