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This is hands down the tastiest cornbread recipe that I have tried, including premade mixes and modifications. It’s a bit heavy, my broken digestion wise, but it’s very easy on the stomach comparatively. And only because of the butter, which is what also makes it awesome.

It’s the King Arthur Flour brand recipe, copied below in case they change or remove it. Please consider supporting this company though, with clicks or buying their flour!

1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 to 3/4 teaspoon salt, to taste
1 1/4 cups milk
1/2 cup unsalted butter, melted and cooled*
1 large egg
*For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.

Instructions

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.

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

Stir in any desired herbs, cheese, corn kernels, or other flavorings.

In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil (if you’re using it), and egg.

Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.

Spread the batter into the prepared pan, or scoop into the muffin tin.

Bake 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.
Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

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