I have made all kinds of cornbread, and finally found the flavor and texture I had been looking for!
1 – 1/2 c. all-purpose flour
3 T. sugar
1/2 c. medium cornmeal (72 g.)
3 t. baking powder
3/4 t. salt
3/4 c. whole milk
1 stick butter, melted and cooled
1 egg
3 T. sugar
1/2 c. medium cornmeal (72 g.)
3 t. baking powder
3/4 t. salt
3/4 c. whole milk
1 stick butter, melted and cooled
1 egg
Preheat the oven to 350 degrees F.
Line 12 muffin cups with paper liners and spray lightly with cooking spray
In a large mixing bowl, whisk the flour, sugar, cornmeal, baking powder, and salt
In a separate bowl, lightly whisk the milk, melted butter, and egg
Pour the wet ingredients into the dry ones and stir until they are just blended
Let mixture rest a few minutes
Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean
Cool slightly and remove from the pan
The cooled muffins may be frozen. To reheat, thaw on counter, slice and half horizontally, and lightly toast in toaster oven
Adapted from Ina Garten
