Recipe by shysavsianna
Top Review by Laura2of7
This was just what I was looking for - a good, basic corn bread. If you wanted to add things or substitute different ingredients, it's easy enough to work with, but it's good just as it is. The top had just enough crunch, while the center was tender but not cake-like.
I try to avoid shortening, so I used a combination of extra light olive oil and melted butter. Then I couldn't decide between sugar or no sugar, so I split the difference and added half the suggested amount. I liked it that way, but it was barely detectable, so if you like a sweet cornbread, add the full amount.
I used a trick I read in a different recipe and soaked the cornmeal in the milk for five minutes before adding the egg and oil. I'm glad I tried it. It really makes a difference in the texture. I'll do it that way from now on.
I'm adding this to my cookbook. Thanks, shysavsianna.
- 236.59 ml yellow cornmeal
- 236.59 ml flour
- 59.14 ml sugar, if desired
- 2.46 ml salt
- 19.71 ml baking powder
- 236.59 ml milk
- 1 egg
- 59.14 ml vegetable shortening