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57 lines
1.4 KiB
Markdown
57 lines
1.4 KiB
Markdown
---
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comments: true
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tags:
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- bread
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- bake-off
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---
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# :corn: Cornbread
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![Cornbread][1]{ loading=lazy }
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| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
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|:----------------------------------:|:-----------------------: |
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| 12 | 35 minutes |
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## :salt: Ingredients
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- :corn: 85 g cornmeal
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- :ear_of_rice: 213 g all-purpose flour
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- :candy: 141 g granulated sugar
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- :dash: 1 Tbsp baking powder
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- :salt: 0.5 tsp salt
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- :oil_drum: 0.33 cup oil
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- :butter: 42 g unsalted butter
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- :egg: 2 large eggs
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- :glass_of_milk: 1.25 cups milk
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## :cooking: Cookware
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- 1 8 X 8 or 9 X 9 inch baking pan
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- 1 large bowl
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- 1 whisk or rubber spatula
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## :pencil: Instructions
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### Step 1
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Preheat the oven to 350°F. Lightly grease an 8 X 8 or 9 X 9 inch baking pan (I always use metal; glass pans will bake
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differently).
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### Step 2
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For the cornbread, in a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and
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salt. Add the oil, unsalted butter, beaten eggs, and milk and stir with a whisk or rubber spatula until just combined.
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The batter will be runny.
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### Step 3
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Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes until a toothpick inserted in the center comes
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out clean or with a few moist crumbs.
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## :link: Sources
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- <https://www.melskitchencafe.com/the-cornbread-and-fluffy-honey-butter/>
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- <https://www.thepancakeprincess.com/2019/11/24/best-sweet-cornbread-bake-off/>
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[1]: <../assets/images/cornbread.jpg>
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