Best of Both Worlds Cornbread

1 cup milk, at room temperature
1/4 cup butter, melted and cooled slightly
1 egg
1 1/2 cups cornmeal
1 cup flour
1/2 cup sugar
2 teaspoon baking powder
pinch salt


Preheat oven to 350. Grease an 8×8 inch baking pan. Set aside.

Combine the milk, butter and egg together in a large bowl or bowl of a stand mixer and mix, using a mixer until well combined. Add the remaining ingredients and mix until just combined. Pour into prepared pan and bake 20 minutes or until a toothpick inserted into the center of the pan comes out clean or with just one or two moist crumbs. Cool in pan, on wire rack.

My thoughts:
There are so many ways to make cornbread. It isn’t just sweet vs not sweet or moist vs dry or fluffy vs solid or all cornmeal vs cornmeal buttermilk vs milk and flour it is all that and more. I have made quite a few cornbreads over the years (even cornbread pancakes!) and I think this is the first one that my husband and I liked equally. It is sweet but not too sweet, fluffy but not too fluffy and not too heavy. It is equally good along side chili as it is pea soup or as a snack. 

 photo coconut-sig_zpsb2fb208a.jpg

Comments are closed.