Prep Time: 10 minutes
Cook Time: 35-45 minutes
Total Time: 45 minutes
Servings: about 14-16 slices
Ingredients:
2 cups all-purpose flour
1 cup yellow cornmeal
1 cup sugar
1 ½ tablespoons baking powder
1 teaspoon salt
½ cup (8 tablespoons) melted butter, unsalted
½ cup sunflower or canola oil
1 ¼ cups whole milk
3 large eggs
Good quality honey (my preference is Aacia honey) and extra butter for serving
Preparation:
1. Preheat the oven to 175°C/350°F (155°Fan and grease a 9×13-inch loaf or baking pan.
2. In a large bowl, whisk together the dry ingredients; flour, cornmeal, sugar, baking powder, and salt.
3. Then, in a medium bowl, whisk together the melted butter, oil, milk, and eggs until smooth.
4. Pour the wet ingredients into the dry ingredients and mix just until combined (don’t overmix!).
5. Transfer the batter to your prepared pan and bake for 35-45 minutes. It’s ready when the top is golden and a toothpick inserted into the center comes out clean or with a few crumbs.
6. Let it cool in the pan for 15-20 minutes before cutting into slices. Serve warm with butter and honey if desired.
Storage:
At Room Temperature: Store in an airtight container for up to 3 days.
In the Fridge: Keeps fresh for up to 1 week.
This recipe is your ultimate guide to cornbread that’s moist, flavorful, and irresistibly good. Head to my website or visit my Culinary Explorers FB Community page for more incredible recipes!