Cornbread | Vanessa Gianfrancesco

Difficulty:

1/5

An easy cornbread that produces a golden crust and a moist fluffy centre, ready in less than 30 minutes!

Ingredients:

1 cup (125 g) all-purpose flour
1 cup (125 g) yellow cornmeal
⅔ cup (85 g) granulated sugar
1 teaspoon (5 ml) salt
1 tablespoon (15 ml) baking powder
⅓ cup (80 ml) neutral oil, such as vegetable or avocado
1 large egg
1 cup (240 ml) milk

Method:

Grease a medium cast-iron skillet well and set aside. Preheat the oven to 400F (205 C).

In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.

Make a well in the centre of your dry ingredients and add your oil, milk, and egg. Stir just until the mixture comes together and there are only a few lumps.

Pour the batter into the prepared pan and bake until the top is a deep golden brown, about 20-25 minutes, and a toothpick inserted into the centre comes out clean.

Serve hot.