Sweet Cornbread


Can be doubled and baked in a 9x13" pan. Baked in a cast iron pan with corn molds. Ah! So adorable. Got the pan on sale at World Market for $3.99. Super moist right out of the oven and when it's kept warm. One of the best cornbread recipes I've tried.
3/4 C cornmeal
1 1/4 C milk
1 C flour
1/2 Tbsp baking powder
1/2 tsp salt
1/3 C sugar
1 egg
1/4 C vegetable oil
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease your pan.

In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.

Bake in preheated oven for 15-20 minutes, or until a knife inserted into the center of the cornbread comes out clean. Optional: brush with melted butter and sprinkle with coarse sea salt.

Makes 1 8x8 pan, or about 24 corns

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