Award Winning Cornbread

Recipe from: Food Network

This recipe is untested.

Ingredients

  • 1/3 cup vegetable oil, plus more for the baking dish
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk

Directions

  1. Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
  2. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

Another recipe to try from King Arthur Flour

  • 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (156g) cornmeal
  • 1/4 cup (50g) sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 3/4 teaspoon salt, to taste
  • 1 1/4 cups (283g) milk
  • 1/4 cup vegetable oil (50g)
  • 1/4 cup (56g) unsalted butter, melted and cooled
  • 1 large egg

Directions

  1. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  2. In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil (if you’re using it), and egg.
  3. Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Don’t over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.
  4. Spread the batter into the prepared pan, or scoop into the muffin tin.
  5. Bake the bread for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
  6. Remove the bread from the oven and cool it on a rack for 5 minutes before cutting; serve warm.
  7. Store any leftovers, well wrapped, at cool room temperature for a few days; freeze for longer storage.