Cornbread
Cornbread is a quick easy compliment to many different meals. This recipe is easy and requires no special ingredients or equipment. You can substitute an 8”x8” pyrex baking pan if you don’t have a 10” cast iron skillet. You can easily double this recipe if you are cooking for a bigger group, but you will need another skillet or pyrex dish.
Cornbread
165g (1c) All Purpose Flour
165g (1c) Corn Meal (medium or fine)
132g (2/3c) Sugar
2g (1 tsp) Salt
3.5 tsp Baking Powder
75g (1/3c.) Unsalted Butter
1 egg
240g (1c.) Milk
Combine all of the dry ingredients and mix thoroughly.
Melt the butter and cool to just about room temp. You don’t want to add hot butter.
Use a whisk to incorporate the milk and egg into the dry ingredients. Give it a few stirs to start incorporating it, then add the butter. Mix it all together with a whisk, until smooth. This might take 60 seconds. You don’t want to overwork it.
Pour into a butter cast iron skillet or pyrex dish.
Bake at 400 for 25 minutes-ish. When you can slide a toothpick into the center and pull it out clean, it is done.
Allow to rest for 1 hour before cutting into it.
