Golden Cornbread
A classic cornbread that turns out super fluffy and moist. It's so quick and easy, you'll make it all the time. Perfect to serve with any stew, beans or chili.
Ingredients
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar 4 tablespoons for sweeter cornbread
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1¼ cups milk
- 2 tablespoons butter
- 2 tablespoons oil
- 1 egg
Instructions
- Preheat oven to 350℉/177℃. Grease and flour an 8 inch square cake pan. You can also line it with parchment paper, if desired. Set aside.
- In a large bowl mix together the cornmeal, all purpose flour, sugar, baking powder and salt. Set aside.
- In a small saucepan combine milk and butter. Heat over medium, stirring occasionally, just until the butter melts. Remove from heat and allow to cool for several minutes. (It does not have to be completely cooled.) You can also do this step in the microwave.
- Make a well in the center of the dry ingredients. Pour milk mixture into the well. Add oil and egg and mix together well so everything gets evenly combined. Do not over mix. Pour into prepared pan and smooth top. Allow to stand for 30 minutes before baking to hydrate the cornmeal. (You can skip this step if you don't have time, but it is highly recommended.)
- Bake for 20-25 minutes or until a cake tester inserted comes out clean. Transfer onto rack and cool in pan for 5-10 minutes before serving.
Notes
This cornbread doesn't turn out sweet at all, even though it contains 2 tablespoons of sugar. For a slightly sweeter cornbread, use 4 tablespoons of sugar.
If using the convection (fan) setting on your oven, reduce the heat to 325F/163C.