A wonderfully moist and slightly sweet cornbread, perfect as a side for any meal or enjoyed on its own with butter or honey.
Master Baking & Cooking Classes
A wonderfully moist and slightly sweet cornbread, perfect as a side for any meal or enjoyed on its own with butter or honey.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
Instructions
- Preheat oven to 400°F (200°C). Grease a 9x9 inch baking pan or a 10-inch cast iron skillet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, and eggs.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
- Pour the batter into the prepared baking pan or skillet.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing and serving.
Notes
For a sweeter cornbread, add an extra tablespoon of sugar. A cast iron skillet is ideal for a crispy crust, preheated with a little oil. Serve warm for the best experience.
