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

The Best Cornbread Recipe

July 30, 2019 by Shelley

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. If it sinks in the center, it’s not finished baking. The “trench” in the centre evens out the bake time.

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

Preheat the over to 400°F.

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 or parchment paper just a litter larger than the bottom of your skillet. For a 9″ x 13″, lightly grease and place a piece of parchment paper in the pan. Crease to fit the corners.

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. If using in a 9″ x 13″ pan, make a small trench in the middle, about 1/2″. 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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