Description
I don’t know if cornbread was ever designed to be baked above sea level, but this recipe creates lighter but sturdy cornbread. This is not a light-as-air muffin, but dang is it good!
Ingredients
- 1 cup all-purpose flour
- ¼ cup white sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup yellow cornmeal
- 2 eggs
- 1 cup milk
- ¼ cup butter, melted
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 9×9-inch baking pan.
- Sift flour with sugar
- baking powder
- and salt. Stir in cornmeal.
- Beat eggs briefly in another bowl; add milk and melted butter. Pour into the flour mixture and stir just until moist. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean
- 20 to 22 minutes.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 12