November 27, 2013
Cornbread
Adapted from “Baking Illustrated”.
Preheat oven & baking pan at 425ºF.
- 120 g (1 cup) yellow cornmeal
- 120 g (1 cup) all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 cup sugar
- 1/2 tsp. salt
[whisk together, form a well]
- 1/2 cup melted butter
- 2 lg. eggs
- 1 1/2 cups milk
[combine]
bake 25 min.
add-ins: frozen corn, honey, cheddar, chiles.
About The Author
Matthew Simon Cavalletto
4 Comments
In recent years I’ve been increasing the amount of sugar I use — currently at 1/2 cup of sugar, which seems about right.
In the most recent batch, I also included two ears worth of fresh corn kernels, and a couple of finely-sliced scallions.
You can do some of the prep ahead of time by preparing the dry ingredients and wet ingredients separately (with the wet ingredients being stored in the refrigerator) and then combining them shortly before baking.
Another tasty option is to add 1/4 cup of honey to the baseline 1/4 cup of sugar.