Easy Sweetened Cornbread
This easy to make sweetened cornbread gets its light crumb from milk and baking soda.
Servings: 9 pieces
Equipment
- 8 " square cake pan
Ingredients
- 2 cups all purpose flour
- 1 cup cornmeal
- 1 cup granulated sugar
- 1 ½ tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup vegetable oil
- 1 ¼ cups milk (2% or whole)
- 3 large eggs
Instructions
- Preheat oven to 350 F/180 C
- Grease the baking pan with butter or non-stick cooking spray. Line the bottom of the pan with parchment paper; leaving an overhang on two sides.
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl.
- In a separate bowl, whisk together the melted butter, oil, milk and eggs until combined.
- Pour the wet ingredients into the drying ingredients and stir with a wooden spoon until just combined. Be sure not to over mix the batter.
- Pour the batter in your prepared pan and bake on the centre rack for 35 – 40 minutes. The cornbread will be done when it has turned light golden brown on top and a toothpick inserted into the middle comes out clean.
- Leave to cool in the pan for 10 minutes and then remove from the pan to cool completely on a wire rack.
- Serve at room temperature or warm with butter and honey.
Notes
This cornbread can be kept in an airtight container for up to 3 days.