Cornbread
Fun, fast and super-delicious cornbread
Servings: 6
Calories: 2kcal
Cost: $2
Ingredients
- 50 g Oil
- 57 g Unsalted Butter Softened in microwave or room temp
- 283 g Milk
- 75 g Sugar
- 3/4 tsp Salt
- 1 Egg
- 1 tsp Vanilla extract
- 156 g Corn Flour I prefer fine grind over medium or coarse
- 206 g All Purpose Flour 11.5% protein is what I use
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
Instructions
- Preheat convection oven to 350°F. Lightly grease a 1 or 1.5lb baking pan and sprinkle some cornmeal to prevent sticking.
- In a large bowl, add the oil, butter, milk, vanilla, egg, sugar, salt and corn flour. Mix them together thoroughly.
- In a smaller bowl, add the white flour, baking powder and baking soda. Mix the ingredients together roughly with your hand.
- Whisk together the dry flour mixture with the wet ingredients. Do not mix too long, only until everything is fully incorporated.
- Load pan and insert into oven for 45-50min. Allow to cool before enjoying.
Notes
Adding 1/2 tsp of almond extract adds a sophisticated and unique flavor.
Muffins can be filled at around 70g each with batter and baked for around 30 minutes.