Richard Rollins's Recipe

Corn Bread-Soft Center

Category: Recipes

2 tbsp. butter, unsalted
1 1/2 c. cornmeal, stone-ground, preferred white
1/4 c. sugar
1/2 c. flour
1 tsp. salt
1 1/2 tsp. baking powder
2 c. milk2 eggs, beaten
1 c. heavy whipping cream or milk

1. Preheat oven to 350 degrees.

2. Put the butter in a 2 1/2 quart baking-serving dish or heavy iron skillet and place it in the oven until the butter has melted. Keep it warm but don't let the butter burn.

3. Mix the dry ingredients together, add the milk and beaten eggs, and beat well. Pour the batter into the hot buttered pan and bake for 10 minutes.

4. Then pour the whipping cream into the center of the corn bread without stirring it and return it to the oven to bake another 20 minutes. The circumference will be like corn bread but the center will be almost liquid. Serves 6.