Junior's Cornbread
Ready In: 45 mins
Serves: 12
Yields: 1 13x9x2-inch pan
Ingredients
- 3 cups all-purpose flour (I use half whole wheat pastry flour)
- 1 1⁄4 cups yellow cornmeal
- 3⁄4 cup sugar
- 2 tablespoons baking powder
- 1 tablespoon salt
- 4 extra large eggs
- 1 cup milk
- 1 cup water
- 1⁄2 cup unsalted butter, melted
- 1⁄3 cup vegetable oil
- 1 teaspoon pure vanilla extract
Directions
- Butter a 13x9x2-inch baking pan and place it on an oven rack in the middle of the oven.
- Preheat the oven to 400 degrees. (But keep an eye on your butter to make sure it doesn't burn).
- Mix together the flour,cornmeal, sugar, baking powder, and the salt into a large mixing bowl, and make a well in the center of these dry ingredients with a spoon.
- Beat the eggs in another large mixing bowl with an electric mixer.
- Beat on high until the eggs are light yellow and slightly thickened, about 3 minutes.
- Then beat in the milk, water, melted butter, oil, and vanilla.
- Pour this egg mixture into the well in the dry ingredients, all at once.
- Stir the dry ingredients into the wet ingredients just until it comes together in a batter (Do not over mix at this stage, or the cornbread may turn out tough).
- Pour the batter into the hot baking pan (It should sizzle!) and bake until the cornbread is slightly golden brown, about 25 minutes.
- Cut the cornbread into twelve 3inch squares.
- Serve hot or warm.
- (Or toasted the next day with honey butter!).
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