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Ingredients
- 1 1/2 cups finely ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 1 1/2 cups whole milk
- 2 large eggs
- 6 tablespoons unsalted butter (3/4 stick), melted, plus more for coating the baking dish
Details
Servings 12
Level of difficulty Average
Preparation time 45mins
Cost Average budget
Preparation
Step 1
Heat the oven to 425°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter; set aside.
Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
Step 2
Place the milk and eggs in a medium bowl and whisk until the eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated. (Do not overmix.) Stir in the melted butter until just incorporated and no streaks of butter remain.
Step 3
Pour the mixture into the prepared dish. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove the dish to a wire rack and let cool for at least 15 minutes before serving.
This cornbread can also be made as muffins. Coat a 12-well muffin pan with butter and divide the batter among the wells. Bake until a toothpick inserted into the centers comes out clean, about 12 minutes.
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