Easy Cornbread

Name: Easy Cornbread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 175 g (1 cup) cornmeal or yellow polenta; 125 g (1 cup minus 1 tablespoon) plain flour (all-purpose flour); 45 g (4 tablespoons) caster sugar; 1/2 teaspoon fine salt; 1 tablespoon baking powder; 250 ml (1 cup) milk; 1 egg; 50 g (1/2 stick) unsalted butter, melted and cooled; butter or non-stick baking spray to grease the pan

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 3

Author : Thanh | Eat Little Bird

cornbread

Ingredients

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175 g (1 cup) cornmeal or yellow polenta125 g (1 cup minus 1 tablespoon) plain flour (all-purpose flour)45 g (4 tablespoons) caster sugar1/2 teaspoon fine salt1 tablespoon baking powder250 ml (1 cup) milk1 egg50 g (1/2 stick) unsalted butter, melted and cooledbutter or non-stick baking spray to grease the pan

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Instructions

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Step 1

Preheat the oven to 200°C/390°F (without fan).

Step 2

Grease a cast-iron skillet (26 cm/10.5 inch) with butter or non-stick baking spray. (See Kitchen Notes below for using other pans.)

Step 3

In a large bowl, mix together the cornmeal (or polenta), flour, sugar, salt and baking powder.

Step 4

In a measuring jug, whisk together the milk and egg.

Step 5

Pour the milk mixture into the bowl of dry ingredients.

Step 6

Lightly mix until everything is just combined.

Step 7

Last, mix through the melted butter.

Step 8

Pour the mixture into the prepared skillet (or cake pan).

Step 9

Bake for 20 to 25 minutes, or until the top of the cornbread is lightly golden.

Step 10

Serve warm, but allow the cornbread to rest for about 5-10 minutes before serving (not crucial, but the cornbread will be very soft if served straight from the oven).