Classic cornbread
By
Melody U.
@ElfiePoo
1
I love cornbread, but find most to be too dry and crumbly...and many times, tasteless. So after much trial and error, I finally got it right. Whenever I take it to a potluck, I always just bring printed copies of the recipe because it's a given that everyone will want the recipe.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
16 or 32 pieces (depending on pan size)
Prep:
15 Min
Cook:
40 Min
Method:
Bake
Ingredients
-
1 1/2 ccornmeal (fine, stone ground)
-
2 1/2 call purpose flour
-
1 1/2 csugar
-
2 Tbspbaking powder
-
1 tspsalt
-
2/3 cvegetable oil
-
1/2 cmelted butter
-
2 Tbsphoney
-
4 largeeggs, lightly beaten
-
2 1/2 cwhole milk
How to Make Classic cornbread
- Preheat oven to 350 degrees F and spray a 9x13 baking pan with cooking spray. You can also cut the ingredients in half and bake in an 8x8 pan.
- Melt butter. Stir honey into butter. Set aside to cool.
- In large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl, whisk together the oil, eggs and milk. Whisk in the butter/honey mixture. Don't worry if butter starts to harden. Just be sure to scrape it all into the milk mixture.
- Pour liquids into flour mixture, gently stirring just until all the dry ingredients are incorporated. Do not overstir! The batter may look lumpy and this is how it should be.
- Pour into prepared pan and bake for 40-45 minutes (35 min. approx. for 8x8 pan) or just until knife inserted in center comes out clean. Be careful not to overbake. Serve warm or at room temperature.
- Muffings: For regular sized muffins, spray a 12 cup muffin tin with cooking spray. Fill each cup 2/3 full. DO NOT use paper liners. Bake for 15-20 minutes or until knife inserted in center comes out clean. For jumbo muffins, bake 30 minutes.
About Classic cornbread
Course/Dish: Muffins Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #cornmeal
