Perfect Cornbread
- Reviews 2
Ready In: 1 hr 15 mins
Yields: 2 loaves
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 cups yellow cornmeal
- 1⁄2 cup sugar
- 2 cups milk
- 2 large eggs
- 1 cup unsalted butter, softened
Directions
- Preheat oven to 400°F.
- Butter two 9" x 5" x 3" loaf pans.
- In a large bowl, sift together flour, baking powder and salt, and whisk in cornmeal and sugar until combined well.
- In a bowl whisk together milk and eggs until just combined.
- Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal.
- Beat in egg mixture until just combined (batter will be thin).
- Pour batter into pans and bake in the middle of the oven until golden and a tester comes out clean; about 50 minutes.
- Cool cornbread in pans on a rack for 10 minutes, and turn out onto a rack to cool completely.
- Cornbread may be wrapped in plastic in a cool, dry place for 2 days, or frozen for 2 weeks.
- Enjoy!
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