Cornbread muffins and cornbread pone in an iron skillet
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Cornbread

Author: Melissa Griffiths – Bless this Mess
https://www.blessthismessplease.com/the-best-cornbread-recipe/

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ⅔ cup granulated sugar
  • 1 teaspoon salt
  • 3 ½ teaspoons baking powder
  • ⅓ cup neutral oil or melted butter
  • 1 large egg
  • 1 cup milk

INSTRUCTIONS

  1. Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
  2. In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
  3. Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
  4. Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
  5. Serve hot.

NOTES

  • You can make it it in a 9-inch round cake pan, square baking dish, or 9-inch cast iron skillet. Bonus! You can also make these into muffins or double the recipe and toss it in a 9×13-inch baking pan. You’ll just need to adjust the baking time if you are making muffins or doubling the batch. Muffins take around 15 minutes to bake and a doubled recipe takes 35-40 minutes to bake.
  • Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Golden yellow cornbread is a must. Also, don’t try to sub any of the cornmeals used for making tamales – they are a different grind and the texture doesn’t come out the same.
  • To make this recipe gluten free simple sub the all-purpose flour for a gluten free 1:1 baking flour.

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