Aunt Elfred’S Corn Bread

14 ingredients
8 steps

Ingredients

  • 11/2 cups King Arthur unbleached, all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 2 large eggs
  • 1 cup whole or 2% milk
  • 1/2 cup yellow cornmeal
  • Options
  • 1/2 cup stemmed, seeded and deribbed, minced jalapeno chile pepper
  • -or-
  • 1/2 cup minced green onion
  • -or-
  • 2 tablespoons minced fresh rosemary or thyme

Directions

  1. 1
    1. In a medium mixing bowl, sift together the flour, baking powder, and salt. Reserve.
  2. 2
    2. In another medium mixing bowl, whisk together the vegetable oil and sugar.
  3. 3
    3. Blend in the eggs thoroughly, and then whisk in the milk and cornmeal, along with any of the optional ingredients, if using.
  4. 4
    4. Add the flour mixture and mix gently until just combined. The batter will still be a little lumpy.
  5. 5
    5. Pour into a lightly greased 8- by 8-inch square metal baking pan or fill 9-10 indents of a mini popover or muffin pan about three-quarters full each (add an inch or so of water to each of the empty indents).
  6. 6
    6. Bake at 400°, in the upper third of the oven, for about 30 minutes for the square baking pan or about 20-22 minutes for the popover or muffin pan. When done, the cornbread will be lightly browned on top and will spring back when touched in the center.
  7. 7
    7. Remove from the oven and let cool slightly on a wire rack.
  8. 8
    8. Cut into squares or remove from the popover or muffin pan and serve warm.

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