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Cornbread
a rare compromise between Southern and Northern
: it's "just right," as far as the amount of sugar. It's tender and
moist, with a balanced corn flavor. While delicious just as it is, this recipe
can also accommodate all kinds of personal touches. Feel free to add
some cheese, green onions, corn kernels, jalapefio peppers, cooked
‘sausage, or any combination of these suggestions. The combined volume
of your add-ins should be a maximum of 1 cup.
Our guarantee: This cornbread will bake up light and tender, not dry, and
have a moist crumb.
@ Volume > Ounces \) Grams
19/4 cups King Arthur Unbleached All-Purpose Flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 to 3/4 teaspoon salt, to taste
11/4 cups milk
1/2 cup unsalted butter, melted and cooled”
1 large egg
*For moister combread, substitute 1/4 cup vegetable oil or corn cil
for 4 tablespoons (1/4 cup) of the butter.
Directions
Preheat the oven to 375°F. Lightly grease a 9° square or round pan (a
cast iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or
12 muffin cups.
1) In a medium bowl, whisk together the flour, cornmeal, sugar, baking
powder, baking soda, and salt.
2) Stir in any desired herbs, cheese, corn kernels, or other flavorings.
3) In another bow! or large measuring cup, whisk together the milk,
melted butter, vegetable oil (if you're using it), and egg.
4) Pour the liquid all at once into the flour mixture, stirring quickly and
gently until just combined.
5. Spread the batter into the prepared pan, or scoop into the muffin tin.
6. Bake for 20 to 25 minutes, until the edges just begin to pull away from
the pan and a cake tester or paring knife inserted in the center comes out
clean.
7. Remove from the oven and cool on a rack for 5 minutes before cutting;
serve warm.
Recipe summary
Hands-on time:
15 mins.
Baking time:
16 mins. to 20 mins.
Total time:
81 mins. to 35 mins.
Yield:
one 9" square or round pan, or
12 muffins
Tips from our bakers
‘Add-ins will increase the baking
time by 5 minutes.
Don't over mix: stir the batter just
enough to bring it together and
evenly moisten the ingredients.
If you decide to add creamed
com, decrease the the
recipe by 1/3 cup.
If you like a crispior crust on your
combread, grease a cast-iron pan
and place it in the oven for 10
minutes to heat. Scoop the batter
into the hot pan and return it to
the oven to bake as directed.
Check on the cornbread after 15
minutes.
‘Want to make mini loaves? Use
three 8 1/4" x 5 3/4" x2 1/4"
loaf pans, Use 1/3 (1 cup) of the
batter per pan. Bake in a
preheated 375°F oven for 23 to 25
minutes. When done, the loaves
will be golden brown on top, firm
to the touch, and a tester inserted
in the middle will come out clean.