Cornbread

from the kitchen of Chef Paul Prudhomme

Makes about 9 cups crumbled

Sometimes people from Louisiana like their cornbread and dressing somewhat sweet. If you prefer a less sweet dressing, make your cornbread without sugar.

ingredients

2 cups all-purpose flour

1 cup cornmeal

3/4 cup corn flour (NOTE: Also available at many health and international food stores)

1 cup sugar

7 1/2 teaspoons baking powder

1 teaspoon Chef Paul Prudhomme’s Vegetable Magic®

2 cups milk

8 tablespoons unsalted butter, melted

1 whole egg, beaten

how to prepare

Preheat the oven to 350°F.

In a large bowl combine the flour, cornmeal, corn flour, sugar, baking powder and Vegetable Magic; mix well, breaking up any lumps. In a separate bowl combine the milk, butter and egg and add to the dry ingredients; blend just until mixed and large lumps are dissolved. Do not overbeat. Pour the mixture into a lightly oiled baking pan and bake at 350°F until golden brown, about 40-55 minutes. Remove from pan, cool and break into crumbs (not too fine, and leave some coarser chunks for texture).