Breads & Muffins

Award Winning Cornbread

Adapted from Food Network

Award Winning Cornbread

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Ingredients

  • 1/3 cup vegetable oil
  • 1 cup finely ground cornmeal
  • 1 cup all-purpose flour (I use whole wheat pastry flour)
  • 2/3 cup sugar (I use 1/3 cup brown sugar)
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk (or yogurt diluted with milk to a buttermilk consistency)

Instructions

1

Preheat the oven to 400-F and brush a 9-by-13-inch baking dish with vegetable oil. *See below for muffins.

2

Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl.

3

In another bowl, whisk the egg, vegetable oil, and buttermilk; Fold into the dry ingredients with a rubber spatula until just combined.

4

Transfer the batter to the prepared baking dish and bake 10 to 12 minutes or until a toothpick inserted into the center comes out clean. Transfer to a rack and let cool 15 minutes before serving.

5

DIRECTIONS FOR MUFFINS:

6

Line muffin pan with liners or grease well with cooking spray.

7

Spoon batter into muffin cups, filling them just under 2/3 of the way full.

8

Bake for 9-11 minutes, or until a toothpick inserted into the center comes out clean.

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