Last night for dinner I made chili and wanted something to go with it. I was going to make bread bowls but ran out of time so I decided to make cornbread instead. I found this recipe on King Arthur's website and noticed that it was one of their guaranteed recipe so I decided to give it a try.
This recipe took no effort to mix together and baked up fairly quickly. I added some jalapeno Cheddar cheese into the batter so that required a few extra minutes of baking time. The end result was a moist cornbread that had just the right sweetness.
Have I ever mentioned that my favorite way to eat cornbread was warmed up in the microwave slathered with butter and drizzled with maple syrup. What a perfect breakfast! :)
Source: King Arthur Flour
1 3/4 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (5 1/2 ounces) cornmeal
1/4 cup (1 3/4 ounces) sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (10 ounces) milk
1/2 cup unsalted butter, melted and cooled
1 large egg
Preheat the oven to 375°F. Lightly grease a 9-inch square or round pan (a cast iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.
1) In a medium bowl, whisk together the flours, cornmeal, sugar, baking powder, baking soda, and salt.
2) Stir in any desired herbs, cheese, corn kernels, or other flavorings.
3) In another bowl or large measuring cup, whisk together the milk, melted butter, and egg.
4) Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
5. Spread the batter into the prepared pan, or scoop into the muffin tin.
6. Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
7. Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.