Corn Bread with Basil
Ingredients
- 2 large eggs at room temperature
- ¼ cup unsalted butter melted
- 1 cup milk
- 1 cup all-purpose flour sifted
- 1 cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup granulated sugar
- ¾ cup grated provolone cheese
- ¼ cup grated Parmesan cheese
- 1-⅓ cup fresh or frozen corn cooked
- ¼ cup chopped fresh basil or 2 tablespoons dried
Instructions
- Preheat oven to 350º F (180º C). Grease a retangular bread pan and sprinkle with cornmeal. Reserve.
- Beat eggs slightly and stir in the butter and milk. Reserve. In a separate, large bowl, mix the dry ingredients together: flour, cornmeal, baking powder, salt and sugar. Then, add the beaten egg mixture and stir with a wooden spoon. Add the cheeses and corn and mix well.
- Pour the batter into the prepared pan. Bake in the oven for 30 minutes or until a toothpick inserted in the center of bread comes out clean. Unmold bread onto a rack and let cool slightly until warm. Serve corn bread warm with butter and /or honey, or as an accompaniment for picadinho. Serves: 8 people
Recipe Notes
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