Cornbread
Ingredients
Dry Ingredients:
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- Heaping ¼ cup sugar (*see note below)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Moist Ingredients:
- 1 stick unsalted butter (½ cup) melted
- 1 egg, slightly beaten
- 1 cup buttermilk
- 1 teaspoon vanilla (optional, see note below)
Instructions
-
Preheat oven to 400°.
- Grease an 8x8x2-inch square pan; set aside. If you are making corn muffins grease or paper line a muffin pan and set aside.
- In a medium bowl, combine and whisk together dry ingredients.
- In a small bowl, whisk together milk, egg, and vanilla.
- Add milk mixture and melted butter to flour mixture.
- Stir until just blended.
- Pour mixture into the prepared pan.
- For corn muffins: Spoon batter into muffin pans so they are approximately ⅔ full.
- For 8-inch square pan bake for 25 minutes or until a wooden pick inserted in center comes out clean.
- For corn muffins bake for 15 minutes or until a wooden pick inserted in center comes out clean.
Comments
Makes 9 slices of cornbread or 12 corn muffins.Serve warm with butter and honey.
Cornbread compliments a main dish soup very well. Try it with veggie chowder or chicken noodle soup.
*Note: I make my corn bread sweet and moist. My kids say it tastes a little bit like cake. If you do not want your bread so sweet then just put in ¼ cup sugar.
The vanilla is optional. It gives the cornbread a nice flavor, but again, if you do not want your bread so sweet and cake-like then you can omit the vanilla.