The Best Cornbread
The Best Cornbread puts baking powder, salt and oil at the center of a quick-bread recipe and finishes in about 50 minutes, enough for 12 pieces of cornbread.
- Yield 12 pieces of cornbread
- Ready in 50 minutes
- Prep 15 minutes
- Cook 35 minutes
Ingredients
Cornbread
- ½ cup ( 85 g ) cornmeal
- 1 ½ cups ( 213 g ) flour
- ⅔ cup ( 141 g ) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup oil
- 3 tablespoons ( 42 g ) butter , melted
- 2 large eggs , beaten
- 1 ¼ cups milk
Honey Butter
- 1 cup ( 227 g ) salted butter , softened
- ½ cup ( 170 g ) honey
- ½ cup marshmallow fluff
Instructions
- Preheat the oven to 350 degrees. Lightly grease an 8X8- or 9X9-inch baking pan (I always use metal; glass pans will bake differently).
- For the cornbread, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the oil, butter, eggs, and milk and stir with a whisk or rubber spatula until just combined. The batter will be runny.
- Spread the batter evenly in the prepared pan. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- For the honey butter, whip all the ingredients together with an electric mixer. Best served at room temperature so it is soft and spreadable.
Cool the bake on a rack until the crumb sets, then slice.
