Red Corn Bread

More rainy day goodness! I made this cornbread with the red corn meal we got in the last veggie box. I tweaked the recipe so that you can just dump in the whole 2 1/2 cup bag, although it does make quite a bit of corn bread, filling an 9 x 13 pan. If that seems like it may be more cornbread than you want at one time, the recipe can be cut in half. This sweet and buttery cornbread goes really well with the last recipe for white beans and spinach!

Red Corn Bread

1 1/2 cups butter, softened

2 cups sugar

2 tsp salt

6 eggs

3 1/2 cups milk

2 1/2 cups red cornmeal (yellow cornmeal is fine)

4 1/2 cups all-purpose flour

1 tbsp baking powder

1 tbsp baking soda

Preheat oven to 400 degrees and grease a 9 x 13 baking pan.

In a large mixing bowl, cream together the butter, sugar and salt.

Add the eggs and mix well. Add the milk and cornmeal and mix until combined.

Sift together the flour, baking powder and baking soda. Add the flour mixture to the cornmeal mixture and combine well.

Pour the batter into the pan and bake for 40 minutes. The normal way to check for doneness in cake-like breads like this is to insert a toothpick and see if it comes out clean, but that doesn't seem to work for this. A toothpick inserted into this cornbread will come out fairly clean, even while it is still quite underdone. The best way to check is to tap the top of the crust in the center lightly with your fingertips and listen for a hollow sound that will tell you the cornbread has cooked through.

If you choose to halve this recipe, begin checking for doneness at 30 minutes.

Bon Apetit!