No Grit Cornbread

Most people love corn bread, in moderation at least.  And for the people who don't it is usually that they can't stand the texture of it.  Here is a great recipe that still has that great cornbread taste, is fluffy and smooth but has no gritty texture.

Gourmet Dad's Rating: 1-5, 1 = Bad, 5 = Excellent
Simplicity - 5
Taste - 5
Prep Time - 5
Kid Friendly - 3 (A bit of a crumby/sticky treat for the kids.)

Ingredients: (I have separated them into what will be mixed together in separate bowls)


2/3 cup Butter, softened
1 cup Powdered Sugar (Granulated can be used also but is smoother with Powdered)

3 Eggs
1 2/3 cups Milk

2 1/3 cups All Purpose Flour
1 cup Cornmeal
4 1/2 tsp Baking Powder
1 tsp Salt

2 tbsp Honey (Optional)

Yield: 12 servings
Preparation Time: 15-20 min
Cook Time: 22-27 min

Items you will need:
Mixer and bowl (Either hand or stand)
Small wire whisk
Rubber spatula
9-in x 13-in x 2-in baking pan (Preferably glass, black metal burns the bottom sometimes)
2 extra mixing bowls

Directions:
Before you start mixing ingredients, begin preheating your oven to 400 degrees F.


1.  Soften, don't melt your butter. I prefer to leave it in the refrigerator until ready to use.  To soften it, I remove the wrappers and place in a bowl.  Next I microwave it for 25 seconds in my 1100 watt microwave oven.

2.  Cream the butter and sugar with your mixer on medium/high speed for 1 min or until well mixed and creamy.

3.  Combine the eggs and milk in small mixing bowl with wire whisk until frothy.

4.  Combine flour, cornmeal, baking powder, and salt in medium mixing bowl until well mixed.

5.  Add half of the milk/egg mixture to your mixer bowl, turn your mixer on low and scoop small amounts of the dry ingredients into your mixer until it starts to get thick.  Then add the rest of the milk/egg mixture and continue adding dry ingredients until both are used completely.  Stop the mixer and use your rubber spatula to scrape the sides.  Mix until smooth.  (Here you can also add a couple of tablespoons of honey if you want to add a bit more sweetness.)

6.  Grease your 9-in x 13-in pan (preferably clear or white glass).  I prefer to use the end of a stick of butter and rub it thickly all over the cooking surface in place of non-stick spray.  Pour in the batter use the spatula to get it all out of the bowl and smooth it out evenly in the pan.  (At this point you can keep 1 1/2 cups in a small bowl to make a Cornbread Chili Pie if you would like.  YUM!)

7.  Bake at 400 degrees F for 22-27 mins or until a toothpick in the center removes clean.

8.  Cut and serve, my favorite way is with butter and honey.  Get it while it is still hot for the best tasting cornbread EVER!

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