Recipe by dojemi
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."
Top Review by Linda's Busy Kitchen
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
- 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
Directions See How It's Made
- 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.