Prep 15 mins
Cook 40 mins
This recipe comes from The Durgin-Park Cookbook. Durgin-Park is a famous Boston restaurant. "Thick, yellow squares of cornbread arrive at the table before every Durgin-Park meal. It is grainy and rough-textured, moist and slightly sweet. Sturdy enough to smear with butter. The secret is mixing it by hand.....a machine makes it too fine, and you end up with cake."
- 3 cups all-purpose flour
- 2 cups yellow cornmeal
- 3 teaspoons salt
- 3⁄4 cup sugar
- 8 teaspoons baking powder
- 2 large eggs
- 2 1⁄2 cups milk
- Preheat the oven to 375 degrees F.
- In a large mixing bowl mix the flour, cornmeal, salt, sugar, and baking powder.
- Beat the eggs and add to the dry ingredients alternately with the milk.
- Mix by hand.
- DO NOT USE A MIXER.
- Pour the mixture into an 11 x 13-inch baking dish and bake for 35 to 40 minutes.
- Cut into squares and serve hot.
I made this cornbread to have with my corn chowder. It came out dense, moist and delicious, just the way cornbread should be! I made sure I mixed it by hand, as I think mixing it by machine would have made it too cake-like and this is meant to be dense and hearty. It was enjoyed slathered in butter and eaten with delight. I will be making this many times over and it's a new favorite with me. I love going to Faneuil Hall for shopping and always enjoy a trip to Durgin Park for lunch, and have had their cornbread several times. I am thrilled that I can now make this from home! Thank you for sharing your recipe with us Dojemi! Linda