Crusty Cornbread
Source: https://www.chopchopfamily.org/recipe/crusty-cornbread/
kitchen gear
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8-inch square baking pan (glass preferred but metal ok)
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Measuring spoons
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Large mixing bowl
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Measuring cup
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Small mixing bowl
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Large spoon
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Pot holders
Ingredients
- 1⁄4 cup plus 1 teaspoon vegetable oil
- 1 1⁄2 cups yellow cornmeal
- 1⁄2 cup all purpose white flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs, lightly beaten
- 1 cup buttermilk, yogurt, or milk
- 1⁄4 cup maple syrup or honey
Instructions
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Turn the oven on and set the heat to 400 degrees. Lightly grease the baking pan with 1 teaspoon oil.
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Put the cornmeal, flour, baking powder, and salt in the large mixing bowl and mix well.
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Put the eggs, buttermilk, remaining 1/4 cup oil, and maple syrup in the small bowl and mix well. Be sure the eggs are completely mixed.
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Add the egg mixture to the flour mixture and stir until just blended. Do not over-mix.
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Spoon the batter into the prepared pan. Once the oven temperature has reached 400 degrees, put the pan in the oven.
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Bake until the top is golden brown, 20-25 minutes. Cut into 9 pieces. Serve warm or at room temperature.
Notes
LEFTOVER CORNBREAD?
Dice it up and toast it for salad croutons.
