Cornbread
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
54
Spice
41
Sweetness
52
Sourness
47
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
All-Purpose Flour4 tsps
Baking Powder3 tsp
Salt (fine)1 cup
Sugar2 large
Egg (at room temperature)2 cups
MilkDirections:
1
Preheat the oven to 400 degrees F
2
Butter a 9-inch cast iron skillet
3
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt
4
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer and a large bowl, combine the butter and sugar and mix until light and airy
5
Add the eggs one at a time, mixing well between each addition
6
Add the cornmeal mixture to the butter mixture in 3 parts, alternating with the milk in 2 parts, until just combined into a thick batter
7
Using a rubber spatula, scrape the batter into the prepared pan and smooth the top
8
Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes
9
Set aside to cool slightly before serving