RECIPE Corn bread

I posted some pictures from Thanksgiving the other day and am happy that some of my friends and family in Japan asked me the recipes because they wanted to try it on Christmas. 

I baked these corn bread this morning again. It's very simple & quick. Also it's the best when it's hot. Just throw into your mouth right off the oven!

SERVINGS

10-12 muffin cups

INGREDIENTS

100 g unsalted butter, softened   (無塩バター)

120 g sugar   (砂糖)

2 eggs   (卵)

260 ml milk   (牛乳)

190 g all-purpose flour   (小麦粉)

90 g cornmeal   (ｺｰﾝﾐｰﾙ)

1 tablespoon baking powder   (ﾍﾞｰｷﾝｸﾞﾊﾟｳﾀﾞｰ 大さじ1)

3/4 teaspoon salt   (塩 小さじ3/4)

The corn meal I used was this

DIRECTIONS

1. Measure all the ingredients first and put them aside before you start mixing anything!That will make everything easy, fast and no mess in your kitchen!

2. Preheat oven to 400 degree F (200℃)

2. In a mixing bowl, cream butter and sugar until light and fluffy.

3. Mix eggs and milk in a separate bowl. Combine flour, cornmeal, baking powder and salt in a separate bowl; add to creamed mixture alternately with egg mixture.

4. Pour into greased muffin tins. (you can use any shape of tin you like) Bake at 400 degrees F for 20 minutes or until toothpick inserted into bread comes out clean.

Serve warm.