Corn Bread

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

A bowl of chili practically begs for hot corn bread as an accompaniment, even when there is hominy in the chili. Leftover corn bread can be used for imaginative sandwiches and croutons.

Ingredients

Steps

1. Preheat the oven to 425°F. Spray two 9-by-13-inch baking pans with vegetable-oil cooking spray.
2. In a large bowl, whisk the cornmeal, flour, salt, and baking soda together. In a small bowl, whisk the sour cream and eggs together until blended, then add to the dry ingredients, stirring just to blend. Stir in the melted bacon fat or butter. Pour into the 2 prepared pans, smoothing the tops with a rubber spatula. Sprinkle with the sugar.
3. Bake for 16 to 18 minutes, or until a cake tester or toothpick inserted in the center of the corn bread comes out clean. Let cool slightly in the pans. Cut half of 1 pan into 1½-inch squares and serve.
4. When the reserved cornbread has completely cooled, cut the remainder of the first pan and one third of the second pan into ¼-inch croutons. Store in a plastic bag at room temperature for up to 7 days. Cut the remaining corn bread into 4 squares, wrap well, and freeze.

Notes

• Reserve 1 1/2 pans for for Turkey Sandwiches with Jalapeño Mayonnaise on Corn Bread and croutons for Shrimp and Corn Bread Salad

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.