---
comments: true
tags:
  - bread
  - bake-off
---
# :corn: Cornbread

![Cornbread][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 12 | 35 minutes |

## :salt: Ingredients

- :corn: 85 g cornmeal
- :ear_of_rice: 213 g all-purpose flour
- :candy: 141 g granulated sugar
- :dash: 1 Tbsp baking powder
- :salt: 0.5 tsp salt
- :oil_drum: 0.33 cup oil
- :butter: 42 g unsalted butter
- :egg: 2 large eggs
- :glass_of_milk: 1.25 cups milk

## :cooking: Cookware

- 1 8 X 8 or 9 X 9 inch baking pan
- 1 large bowl
- 1 whisk or rubber spatula

## :pencil: Instructions

### Step 1

Preheat the oven to 350°F. Lightly grease an 8 X 8 or 9 X 9 inch baking pan (I always use metal; glass pans will bake
differently).

### Step 2

For the cornbread, in a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and
salt. Add the oil, unsalted butter, beaten eggs, and milk and stir with a whisk or rubber spatula until just combined.
The batter will be runny.

### Step 3

Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes until a toothpick inserted in the center comes
out clean or with a few moist crumbs.

## :link: Sources

- <https://www.melskitchencafe.com/the-cornbread-and-fluffy-honey-butter/>
- <https://www.thepancakeprincess.com/2019/11/24/best-sweet-cornbread-bake-off/>

[1]: <../assets/images/cornbread.jpg>