Serves 12
139 cal · 33 min
Cornbread
Recipe GLPR5d9d8b96116677
A tender, subtly sweet cornbread with a golden crust and moist crumb. Made with a blend of cornmeal and all-purpose flour, this classic quick bread is perfect as a side dish or breakfast item.
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Ingredients
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 large egg
¼ cup vegetable oil
1 cup skim milk
Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch round or square baking pan with vegetable oil or cooking spray.
In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, and baking powder. Whisk these dry ingredients together until evenly distributed.
In a separate bowl, crack the egg and beat it lightly. Add the vegetable oil and skim milk to the egg, and whisk until well combined.
Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir until just combined—the batter should be slightly lumpy, not overmixed. Do not overwork the batter.
Transfer the batter into the prepared baking pan, smoothing the top evenly.
Bake in the preheated 400°F oven for 20–25 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs, and the top is golden brown.
Remove the pan from the oven and allow the cornbread to cool for 5–10 minutes before slicing and serving.
