CORNBREAD

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 3/4 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour
  • 1 cup (5 1/2 ounces) cornmeal
  • 1/4 cup (1 3/4 ounces) sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups (10 ounces) milk
  • 1/2 cup unsalted butter, melted and cooled
  • 1 large egg

Directions

  • Preheat the oven to 375°F. Lightly grease a 9-inch 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 flours, 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, 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.

Notes

Categories: Misc. Bread 

Author Credit: King Arthur Flour

Website Credit: http://amberskitchen.blogspot.com/2009/01/classic-cornbread.html

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