cornbread

I have found that the secret to amazing cornbread is heating the pan first. Something about dropping the dough into an already hot pan and listening to it Sizzle and seal in moisture seems to be the key... Generally I do muffins. Rayce and I would not eat an entire pan of cornbread before it would expire and I have found that the muffins freeze beautifully. That way I can just pull two out of the time as needed.

Ingredients:

1 tsp vegetable oil (or more as needed for the pan)

1 1/3 c.  yellow cornmeal 

1 c. all-purpose flour

 2 1/4 tsp baking powder 

3/4 tsp salt

2 eggs

1 c. milk 

1/4 c. vegetable oil 

1/4 c. sugar

Heat oven to 450 degrees. Add oil in to each individual muffin tin. I use a paper towel to spread evenly. Place an oven for about 5 minutes to heat tin.

Stir cornmeal, flour, baking powder and salt in a medium bowl until blended. Whisk eggs in a medium bowl. And milk, oil, sugar and cornmeal mixture until smooth. Batter should be creamy and portable. If too thick add 1 or 2 tablespoons additional milk.

Bake 12 to 14 minutes until golden brown.

Makes 10 muffins. 

** if you wanted to make a skillet recipe. You would use an 8 / 9 inch ovenproof Skillet or 9 inch square or round baking pan. It would bake 20 to 25 minutes.