44. Easy Cornbread

44 - CornbreadQuick and easy cornbread with locked in moisture

Prep to plate time: 25 min
Serves: 4-8

Materials

  • Dry ingredients:
    • 1 cup All Purpose Flour
    • 3/4 cup stone ground Cornmeal
    • 3/4 cup coarse Cornmeal
    • 1 Tbsp Sugar
    • 1 tsp Baking Powder
    • 1 tsp Salt
  • Wet ingredients:
    • 2 Eggs
    • 1 stick unsalted Butter (1/2 cup)
    • 1 can (14.5 oz) Creamed-Style Corn
  • Vegetable Oil Spray

Protocol

  1. PREP: Melt the butter, about 1-1/2 min in the microwave on high
  2. PREP: Preheat oven to 425°F.
  3. PREP: Lightly spray a 10″ cast iron skillet or medium-sized baking dish
  4. PREP: Lightly beat the eggs
  5. In a large mixing bowl, combine the dry ingredients (flour, cornmeal, sugar, baking powder, salt) until they’re evenly mixed
  6. In a separate bowl, whisk the eggs, butter and creamed corn together
  7. Pour the wet ingredients into the dry ingredients and stir to mix until they are just incorporated
  8. Pour the batter into the skillet or baking dish and smooth the top
  9. Bake until the top is golden yellow, about 20 min, careful not to overbake to prevent drying out
  10. Remove from oven and let cool before serving

Inspired by: The Kitchn

Note: I like my cornbread semi-gritty. If this isn’t your thing, use 1-1/4 cups of total cornmeal of your desired coarseness. Also for a sweeter cornbread, add up to 2 Tbsp extra of sugar

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