Rye Cornbread
Another favorite adapted from the Palo Alto Junior League, Rye, corn, and all-purpose flour give this light textured cornbread and interesting flavor.
Servings 12 people
Cost 6
Ingredients
- 9 tablespoons unsalted butter
- ¾ cup all-purpose flour (wheat flour) (105 grams)
- ¾ cup rye flour (90 grams)
- ½ cup cornmeal (60 grams)
- 1 teaspoon caraway seeds (optional)
- 3 teaspoons baking powder
- ¾ teaspoon salt plus a pinch
- ¼ teaspoon baking soda
- 2 large eggs lightly beaten
- ½ cup granulated sugar
- 1 cup whole milk
Instructions
- Preheat the oven to 425 degrees F.
- Put a little over on tablespoon of the butter in a 9-inch square baking pan. Put the pan with the butter in the oven and let the butter melt while the oven preheats. Keep an eye on it or set the timer so that the butter doesn't burn.
- Melt the remaining butter in the microwave or over the stove and set it aside to cool slightly. It doesn't have to be completely cool.
- Whisk together the all-purpose flour, rye flour, cornmeal, caraway seeds (if using) salt and baking powder.
- In a mixing bowl, whisk together the eggs and sugar. Pour in the melted butter, then add the flour mixture alternately with the milk, stirring just until blended.
- Carefully remove pan with hot butter from the oven. Pour batter into the pan so that it flows over the hot butter. Bake for about 23 minutes or until edges are golden brown. Let cool slightly, then cut into squares.