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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is our family's favorite corn bread! It's so soft and buttery - it just melts in your mouth! It's made in a pie dish rather than a baking pan, so it's pretty enough for potlucks, too. Easily adaptable to vegetables or honey, but be careful not to overcook it! Read more ! Ingredients:
1 cup cake flour |
2/3 cup yellow cornmeal |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 tablespoon sugar |
1 egg, at room temperature |
1/2 cup (or 1 stick) butter, melted |
1/4 cup vegetable oil |
1 cup milk, warmed |
optional: honey, corn, peppers, jalapeños; this recipe is easy to add to. |
Directions:
1. Preheat oven to 400º.
2. Grease a 9 round, 1 1/2 deep pie pan
3. With a fork, stir together the cake flour, cornmeal, baking powder, salt and sugar.
4. Beat the egg, melted butter, oil and milk in a large mixing bowl until well blended. Add the dry ingredients to the egg mixture until blended. The batter will be somewhat thin and light compared to other cornbreads.
5. Pour the batter into the prepared pan and bake for 15 MINUTES ONLY, or until a straw or toothpick inserted into the center comes out clean with only a few crumbs. You can also gently tap the center of the bread to test for doneness; if it feels slightly firm, then the bread is finished baking - be careful not to overbake!
6. Serve warm in wedges with lots of butter and honey.
7. (When prepared without extras, each wedge will contain 21 carbohydrates, and 265 calories. To adjust, add the calories of each addition to the batter and divide by 8.)
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