Cornbread
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 cup cake flour
2/3 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg, room temperature
1/2 cup (1 stick) butter, melted
1/4 cup vegetable oil
1 cup milk, warmed

Preparation

1 Preheat the oven to 400 degrees. Grease a 9-inch round, 1 1/2-inch deep cake pan. With a fork, stir together the cake flour, cornmeal, baking powder, salt and sugar. Beat the egg, melted butter, oil and milk in a large mixing bowl until well blended. Add the dry ingredients to the egg mixture and stir until blended. The batter will be somewhat thin and light. 2 Pour the batter into the prepared pan and bake for about 15 minutes, until a straw inserted in the center comes out with a few moist crumbs. Press the center of the bread; if it feels slightly firm the bread is done. Be careful not to overbake.

About


Serve warm wedges of the cornbread with butter and honey.