Here is my favorite recipe for cornbread, and I may be taking liberties calling it that, it is more like a moist cake, but it is delicious. If you are a cornbread purist and prefer the savory dryer cornbread, and wouldn’t dream of adding sugar, then you may want to stop reading now, this post might hurt your feelings….
Lets get started, here is what you’ll need, standard stuff no surprises here. Just a heads up, if you live in the south like I do, buying cornmeal will seem kind of daunting, there are so many brands, many including leavening, what you want here is PLAIN YELLOW CORNMEAL, not cornmeal mix. White cornmeal can be used, but I like the color from the yellow.
Start off by mixing up those dry ingredients, including the sugar. Whisk together to combine.
Next combine the wet ingredients, and whisk to combine well
Now add the dry ingredients all at once to the wet.
Riveting stuff I know, but really how exciting did you expect a recipe for cornbread to be?
Now just mix with the spatula to combine, remember this is quickbread little lumps are OK!
Pour into a greased 8×8 inch square pan. If you want to get all fancy, you can use a greased 8 or 9″ cast iron skillet, but we’ll keep it simple and use a pan. I used a parchment sling to help me get it out of the pan, so I wouldn’t cut up the non-stick surface of the pan.
Place into a preheated 350 degree oven for 30-35 minutes or until it tests done with a knife or toothpick.
Set aside to cool for at least 10 minutes before cutting.
Now it’s ready to serve! Make sure you have lots of butter to slather on it!
Now get yo’ self into the kitchen and whip up a batch!
- 1 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1/2 cup of plain yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 eggs
- 1/3 cup vegetable oil
- 1/4 cup melted butter