Wednesday, November 30, 2016

Yellow Cornbread

This is not a southern style cornbread.  I understand that in the south, cornbread is supposed to be made with a) white cornmeal, b) no flour, and c) no sugar.  Occasionally I make the cornbread recipe from Southern Plate, which fits those requirements, but we kind of like this recipe even more.  It's Canadian!  And has flour, sugar, and I like using yellow cornmeal because it's prettier!  My kitchen, my rules, and sometimes we want a sweet, yellow cornbread.

This recipe is originally from AllRecipes and I've been making it for years.  I've tried a lot of cornbread recipes, and this one is pretty perfect: sweet but not too sweet, soft, moist but not too moist, and just generally yummy.  This is a half recipe because a 9 by 13 pan of cornbread is just more than my husband and I can eat before it goes stale.  My one change is to reverse the amounts of cornbread and flour so there's more of the former.  It makes the perfect cornbread and is my go-to recipe.

Yellow Cornbread

1 C yellow cornmeal
1 1/4 C milk
3/4 C flour
1/3 C sugar
1/2 Tbsp baking powder
1/2 tsp salt
1 egg
1/4 C vegetable oil

Preheat oven to 400 and grease an 8 by 8 inch baking dish.

In a large mixing bowl, stir together cornmeal and milk.  Let it sit for 5 minutes.  Add remaining ingredients, and stir until well combined and smooth.  Pour into prepared baking dish.  Bake until golden and a toothpick inserted into the center comes out clean, about 20 to 25 minutes.
Yield: About 9 servings.

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