Recipe from: Food Network
This recipe is untested.
- 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
- Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
- 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.
- 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
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil (if you’re using it), and egg.
- 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.
- Spread the batter into the prepared pan, or scoop into the muffin tin.
- 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.
- Remove the bread from the oven and cool it on a rack for 5 minutes before cutting; serve warm.
- Store any leftovers, well wrapped, at cool room temperature for a few days; freeze for longer storage.