A golden quick bread, delicious straight from the oven.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell.


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    vegetable oil, for the pan 1 tsp salt
    1 1/4 cups yellow cornmeal 1 1/4 cups whole milk
    1/2 cup all-purpose flour 2 tbsp butter, melted
    1 1/2 tbsp sugar 1 large egg, beaten
    1 tsp baking powder


    Prep: 5 min Total: 30 min (Quick)
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    • 1

      Preheat the oven to 375°F (190°C ). Lightly oil the insides of an 8in (20cm) square baking pan.

    • 2

      Whisk the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Make a well in the center. Pour in the milk, butter, and egg to the well and stir with a wooden spoon just until combined. Do not overmix. Spread the cornbread mixture evenly in the pan.

    • 3

      Bake for 25–30 minutes, or until the cornbread is browned around the edges and a wooden toothpick inserted into the center comes out clean.

    • 4

      Cut the cornbread into squares and serve warm.

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