Cornbread Without Buttermilk

Step 1

Preheat the oven to 350°F.

Step 2

Line a 9x13 baking dish with parchment paper. By doing so, it's easier to remove the cornbread after cooking to cut and serve.

Step 3

Melt butter and set it aside to cool.

Step 4

In a large mixing bowl combine the dry ingredients: flour, cornmeal, sugar, baking powder, and salt.

Step 5

In a separate medium bowl, add the wet ingredients: melted butter, milk, oil, and eggs. Mix to combine.

Step 6

Pour the wet ingredients into the dry ingredients and mix to combine.

Step 7

Pour the cornbread batter from the large bowl into the prepared pan.

Step 8

Bake for 35-40 minutes, removing when a toothpick inserted in the center comes out clean. You want the cornbread to have crispy edges, but still be moist on the inside.

Step 9

Allow it to cool 5 minutes before serving. I like to pull it out by the parchment paper and place it on a cutting board for slicing.