A classic, tender cornbread recipe, perfect as a side dish or accompaniment to any meal. This recipe is illustrative of the dishes taught in Brian Knowles’ hands-on cooking classes.
Hands-On Cooking Classes
A classic, tender cornbread recipe, perfect as a side dish or accompaniment to any meal. This recipe is illustrative of the dishes taught in Brian Knowles' hands-on cooking classes.
Ingredients
- 1.5 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup milk or buttermilk
- 0.25 cup vegetable oil or melted butter
- 1 large egg
Instructions
- Preheat oven to 400°F (200°C). Grease an 8x8 inch baking pan or cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- In a separate bowl, whisk together milk, oil/butter, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can lead to tough cornbread.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool slightly before serving warm.
Notes
This recipe is an example of the kind of dish taught in our hands-on baking classes. Specific ingredient quantities and detailed instructions may vary in actual class settings. This cornbread is excellent served warm with chili, stews, or a drizzle of honey.
