Cornbread

Ever since I had my first taste of cornbread I have been smitten, it is probably one of the few things that I bake regularly, or as regulary as I can.

I have tried dozens of recipes for cornbread and I believe that after much testing and tasting I have found the perfect balance of ingredients that creates wonderfully delicious cornbread. 

Preparation time - 15 minutes
Bake time - 30 minutes
Makes about 10 slices 

Ingredients

• vegetable oil
• 1 cup (250 mL) cornmeal
• 1 cup (250 mL) all-purpose flour
• 1/4 cup (50 mL) granulated sugar
• 1 tbsp (15 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (1 mL) salt
• 1 cup (250 mL) buttermilk
• 1 egg
• 1/4 cup (50 mL) butter, melted 

Directions

1. Preheat oven to 375F (190C). Lightly coat or spray a 9x5-inch (2-L) loaf pan with oil. In a large bowl, using a fork, stir cornmeal with flour, sugar, baking powder, baking soda and salt until well mixed. Make a well in centre.
2. In a small bowl, whisk buttermilk with egg. Pour into cornmeal mixture along with butter. Stir just until evenly mixed. Scrape into loaf pan. Smooth top as best you can.
3. Bake in centre of oven until edges are deep golden and a toothpick inserted into centre comes out clean, 30 to 35 minutes. Let stand 5 minutes in pan, then turn out onto a rack to cool. Loaf is great warm or at room temperature. It will keep well, covered at room temperature, up to 2 days.

xxx