Super moist cornbread
This is a simple, basic cornbread recipe. It is cooked traditionally in a well-seasoned cast iron pan to produce a nice caramelized crust and a super moist cake like inside. This is a richer and more cake-like version of my across the big creek corn bread using more butter. Traditionalists and the health minded may want to try that version.
- 1 ½ cups all-purpose flour
- ⅔ cup granulated sugar
- ½ cup yellow corn meal
- 1 Tbsp baking powder
- ½ tsp salt
- 1 ¼ cups milk
- 2 large eggs, lightly beaten
- ⅓ cups canola or vegetable oil
- 6 Tbsp butter, melted
- lightly oiled, well-seasoned 9” cast iron pan
- two medium mixing bowls
- measuring cup & spoons
- whisk or fork
- Add a few tablespoons of oil to cast iron pan.
- Preheat oven and pan together to 350°F
- Mix together flour, sugar corn meal, baking powder, and salt in bowl.
- In second bowl, whisk together milk, eggs, vegetabel oil and butter.
- Add flour mixture to milk mixture and stir just until blended.
- Remove pan from oven and fill with batter.
- Replace pan back into oven and bake for 35 minutes or until wooden toothpick inserted into center comes out clean.
- When done, remove from oven and allow to cool slightly.
- Cut into desired proportions and serve.
What you should know
This same recipe can be used to make muffins, just grease or paper-line 18 - 20 muffin cups. Fill cups to about ⅔ full. Bake for 18 -20 minutes or until wooden toothpick inserted into center comes out clean. Remove from oven and allow to cool slightly. Serve warm.
Please do not attempt this recipe with teflon non-stick pan. You will likely ruin it.