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
- 1 cup milk
- 1 egg
- 2 tablespoons oil
- 2 tablespoons butter, melted
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 measuring cup or bowl, combine milk or buttermilk, egg and oil. whisk together well until smooth.
- Make a well in the center of the dry ingredients. Pour milk mixture into the well. Stir until half combined, then add melted butter. Stir until just 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 yields a softer cornbread.)
- Bake for 22-25 minutes or until the top springs back when lightly pressed, or a toothpick 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.