Over this past year, my affection for cornbread has grown deeper as the days go by. Like homemade biscuits, a good cornbread can go with just about any meal. And I’ve been trying my fair share of recipes trying to find just the right one. Something that’s not too dry, has nice flavors and isn’t too dense. A lot of the recipes I haven’t even posted here because they were a bust.
But this evening I think we found a keeper! This cornbread comes out nice and fluffy and very much like cake. It’s light and airy with good cornbread flavor and is very moist. The best part of homemade cornbread is eating it warm out of the oven with just a touch of butter. Yum!
Fluffy Cake-Like Cornbread
from Honey and Butter
1/2 cup yellow corn meal
1 and 1/2 cup flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
3 tablespoon unsalted butter, melted
1 and 1/4 cup milk
1. Preheat oven to 350°. In a large mixing bowl, combine all of the dry ingredients.
2. Mix in the wet ingredients just until blended. Don’t worry, batter will be pretty runny.
3. Pour into an 8×8 baking pan coated with non-stick cooking spray. Bake for 35 – 40 minutes or until starts to brown on top and edges.