This recipe for cornbread is much better than any of the popular premixed brands. Melt 2 tablespoons of butter with 1 tablespoon honey and pour over bread for a sweeter taste; although, this cornbread has the perfect amount of sweetness. I prefer cake flour, but all purpose flour will work just as well. This can be prepared in any type of pan, although I prefer a cast iron skillet, which results in a crispy crust. This is perfect for soups, chili, stews, beans, and even for a “country style” breakfast of corn bread and milk.
1 1/2 cups cake flour
3/4 cups fine yellow cornmeal
1/2 cup white sugar (or tubinado)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 1% or skim milk
1/4 cup vegetable oil
3 extra tablespoons vegetable oil for pan
4 tablespoons unsalted butter
Pour 3 tablespoons of vegetable oil into pan, ensuring bottom and sides of pan are coated. Place pan in 400 degree F oven.
Meanwhile, in a large bowl combine flour, cornmeal, sugar, baking powder and salt. Mix well. Whisk in milk, vegetable oil and egg until smooth. Should not be lumpy.
Remove pan from oven. Oil should be hot. Pour batter into hot pan (it should sizzle and sides begin to crisp up immediately).
Bake in 400 degree F oven for 20-30 minutes, or until golden brown and a inserted knife comes out clean.
Remove bread from oven and immediately rub hot bread with 4 tablespoons of butter. Place bread back into oven for another 2-3 minutes allowing butter to soak into bread.
Serve warm. Serves 7-10.