butter.city

This cornbread recipe was so easy that I regret not learning this before last Thanksgiving. But it’s okay, it’s never too late. Now I know, and there’s always next year!

Recipe:

Modified from Food.com

Serves 6-8 as a side (like with homemade chili!)

You need:

1 large bowl

1 whisk

one 8×8 square pan or 9 inch round pan

Cornbread:

1 c milk (2% or whole), warm

1/4 c unsalted butter, melted

2 large eggs

1 1/4 c yellow cornmeal

1 c all-purpose flour, loose

1/3 c granulated sugar

1 Tbsp baking powder

1/2 tsp salt

Grease the bottom of your 8×8 square or 9″ round pan with butter or oil. Preheat the oven to 400 deg F.

Mix 1 c warm milk and 1/4 c melted butter in a large bowl. Whisk in 2 large eggs, one at a time. When combined, pour in all dry ingredients: 1 1/4 c yellow cornmeal, 1 c all-purpose flour, loose, 1/3 c granulated sugar, 1 Tbsp baking powder and 1/2 tsp salt. Batter will be slightly lumpy, which is ok.

Pour into prepared pan, then bake for 25 minutes on the center rack until golden brown and/or toothpick comes out clean. Ready to serve. Keeps in an airtight container for 3-4 days.