Cornbread from Scratch

so good! I first tried making it in NBO in Nov 2015 and we loved it. For cornmeal, just used maize flour and it worked.
from the King Arthur Flour website.

Melissa Mosby @cook_2548268

so good! I first tried making it in NBO in Nov 2015 and we loved it. For cornmeal, just used maize flour and it worked.
from the King Arthur Flour website.

Saved

Ingredients

12 servings

1 3/4 cupunbleached all-purpose flour
1 cupcornmeal
1/4 cupsugar
2 tbaking powder
1/4 tbaking soda
3/4 tsalt
1 1/4 cupmilk
1/2 cupunsalted butter, melted & cooled
1egg

Saved

Steps

1

Preheat the oven to 375'F. Lightly grease a 9" square or round pan (even a cast iron skillet), shallow 1.5 quart casserole dish, or 12 muffin cups.
2

In a medium bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, baking soda, and salt.
3

Stir in any desired herbs, cheese, corn kernels, or other flavorings.
4

In another bowl/large measuring cup, whisk together the milk, melted butter/margarine, and egg.
5

Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
6

Spread the batter into the prepared pan.
7

Bake for 20-25 minutes, until edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
8

Remove from oven and cool on a rack for 5 minutes before cutting; serve warm.