Cornbread
This cornbread is a rare compromise between Southern and Northern cornbreads: it's "just right," as far as the amount of sugar. It's tender and moist, with pleasing corn flavor.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
- 1 cup (156g) yellow cornmeal
- 1/4 cup (50g) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon table salt
- 1 1/4 cups (283g) milk, lukewarm
- 4 tablespoons (57g) unsalted butter, melted, cooled
- 1/4 cup (50g) vegetable oil
- 1 large egg
Instructions
- 1
Preheat the oven to 375°F. Lightly grease a 9" square or round pan (a cast-iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.
- 2
Weigh your flour and cornmeal; or measure each by gently spooning into a cup, then sweeping off any excess. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- 3
In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil, and egg.
- 4
Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Don't over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.
- 5
Spread the batter into the prepared pan, or scoop into the muffin tin.
- 6
Bake the bread for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean. If making muffins, bake for 14 to 16 minutes.
- 7
Remove the bread from the oven and cool it on a rack for 5 minutes before cutting; serve warm.
- 8
Store any leftovers, well wrapped, at cool room temperature for a few days; freeze for longer storage.