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.
|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|
Preheat the oven to 375°F (190°C ). Lightly oil the insides of an 8in (20cm) square baking pan.
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.
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.
Cut the cornbread into squares and serve warm.
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