Who doesn't love a good piece of cornbread? I have tried a lot of recipes.....some simple.....some loaded with cheese, jalapeño chilis, creamed corn.....but I just love this one. King Alfred Baking Company, formerly King Alfred Flour has a plethora of great baking recipes but I do go back to this one
Try it with Brad's quince jam:
Try it with a bowl full of vegan chili
Or just try it warm with butter....have you tried Goat milk butter? It's about $5/pound but so worth it
Mis en place
I use buttermilk in place of regular milk when I have it
- Wet Ingredients:
- 1 1/4 cups (283g) lukewarm milk I use buttermilk whenever I have it
- 4 tablespoons (57g) unsalted butter, melted, cooled
- 1/4 cup (50g) vegetable oil
- 1 large egg
Method:
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.
Weigh your flour and cornmeal; or measure each by gently spooning into a cup, then sweeping off any excess. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil, and egg.
Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Don't over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.
Spread the batter into the prepared pan, or scoop into the muffin tin. I love these silicone muffin cups
Bake the bread 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 the bread from the oven and cool it on a rack for 5 minutes before cutting; serve warm.
If you have any leftovers and they go stale try making them into croutons.........really you almost wish there were some stale ones.
This is what they look like after 20 minutes in the muffin cups in a convection oven:
Bon Appetit, y'all
