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You are here: Home / Baking / The Best Cornbread Recipe

The Best Cornbread Recipe

July 30, 2019 by Shelley

Note: This recipe from Bless this Mess works every time and doesn’t need special ingredients. Coarser grained polenta worked as well. I make it in an enameled 9″ frying pan or double the recipe and use a 9″ x 13″ pan. Go ahead and make some to freeze. If it sinks in the center, it’s not finished baking.

Ingredients

1 cup (140 g) all-purpose flour
1 cup (150 g) yellow cornmeal
2/3 cup (133 g) granulated sugar
1 tsp salt
3 1/2 tsp baking powder
1/3 cup (75 g) neutral oil or melted butter
1 large egg
1 cup milk (skim or cream)

Directions

Grease a 9 inch round cake pan or cast-iron skillet well and set aside. If you want to remove from the pan while hot, cut a circle of wax paper just a litter larger than the bottom of your skillet. Preheat the over to 400 degrees.

In a medium–sized bowl, add the flour, cornmeal, sugar, salt, and baking powder. Combine with a whisk. In another bowl, beat the egg lightly and mix the wet ingredients together.

Make a well in the centre of the dry ingredients. Add the wet ingredients. Stir until the mixture comes together and there are a few lumps remaining.

Pour the batter into the prepared pan and bake for 20 – 25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

Serve hot.

If you’ve used wax paper, and want to remove from the pan or skillet, gently run a knife around the edge, put a place on the top and flip over. If it doesn’t come out easily, flip it back the way it was. Loosen a little more and try again, or serve from the pan.

Filed Under: Baking, Sides Tagged With: best cornbread recipe

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