Apr 17, 2008 Randy Evans's Corn Bread While growing up in Texas, Randy Evans, chef at Brennan's in Houston, ate this corn bread as an accompaniment to creamed Southern peas, along with slices of fresh tomato and sweet onion. Bread Bread Tomato Southern/Soul Food Summer Bake Easy Recipes 1 Review 5.0 5 Save Recipe Print Email Enlarge Credit: André Baranowski 1 1/3 cups flour2/3 cup cornmeal1/2 cup corn flour (masa harina)5 tsp. baking powder1/2 tsp. fine sea salt1 1/3 cups milk12 tbsp. butter, melted, plus 1 tbsp. for greasing4 eggs, lightly beaten 1. Heat oven to 375º. In a large bowl, sift together flour, cornmeal, corn flour, baking powder, and salt. In another bowl, combine the milk, butter, and eggs. 2. Pour the wet ingredients over the dry ingredients; whisk until combined. With the remaining butter, grease an 8"-square aluminum baking pan. Pour in mixture. 3. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. To serve, cut into 6 large squares.SERVES 6 Save Recipe Print Email This article was first published in Saveur in Issue #111 Subscribe now More from Saveur.com Light and Flavorful Pastas Blueberry Recipes Holiday Appetizers Sweet Peach Recipes Cocktails for Fall Related Links Recipes Piquant Cornbread Carolina Hush Puppies Cornbread Jalapeño Corn Bread Randy Evans’s Southern Peas Southern Corn Bread Black-Eyed Pea Corn Bread Corn Bread Mary Hicks's Corn Bread Fried Corn Bread with Ham Articles Our Favorite Southern Peas Ratings & Reviews (1) 5by krickell on 2009-09-12 Moist, not too salty & not too sweet. This corn bread is how corn bread is supposed to taste. Delicious! (and easy to make, too) Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?