Cornbread

Directions

1. 1
   Preheat the oven to 425F.
2. 2
   Butter an 8- or 9-inch baking dish or cast-iron skillet.
3. 3
   Mix together: 3/4 cup cornmeal, 1 cup unbleached all-purpose flour, 1 tablespoon sugar (optional), 1 tablespoon baking powder, 3/4 teaspoon salt.
4. 4
   Pour into a 2-cup measuring cup: 1 cup milk.
5. 5
   Whisk in: 1 egg.
6. 6
   Make a well in the dry ingredients, pour in the egg and milk mixture, and whisk or stir until well mixed and smooth.
7. 7
   Stir in: 4 tablespoons (1/2 stick) butter, melted.
8. 8
   Pour the batter into the prepared pan and bake for 20 minutes, or until the cornbread is brown on top and a toothpick inserted in the middle comes out clean.
9. 9
   Pour the batter into 12 buttered muffin tins and bake for 12 to 15 minutes.
10. 10
    For denser cornbread, reverse the amounts of cornmeal and flour, using 1 cup cornmeal and 3/4 cup flour.
11. 11
    Or use only cornmeal.
12. 12
    For a crispier crust, put the cast-iron pan in the oven while it is preheating, with 1 tablespoon butter (or, for more flavor, 1 tablespoon bacon drippings).
13. 13
    When the pan is hot, take it out of the oven, tilt it to distribute the fat evenly, and then pour in the batter.
14. 14
    To make buttermilk cornbread, use 1 1/4 cups buttermilk instead of the milk and instead of 1 tablespoon baking powder, use 2 teaspoons baking powder and 1/2 teaspoon baking soda.