I pinned this recipe several months ago when I read that the recipe was shared by the chefs
at Walt Disney World. This is the cornbread that they serve at the Hoop-Dee-Do Musical
Revue at the Disney Fort Wilderness Resort. I knew it had to be good!
I used Bob's Red Mill Fine Grind Cornmeal because I love all of Bob's products. I did not
have any whole milk in the house, so I substituted with almond milk and it was still
The best cornbread will be perfect this fall with homemade tortellini soup or chili, but I
love cornbread all year round, so I'll be serving it plenty this summer too!
The Best Cornbread
3/4 C plus 2 T unbleached all-purpose flour
1/2 C plus 2 T granulated sugar
1/4 C plus 2 T fine cornmeal (I use Bob's Red Mill)
1/2 T baking powder
1/2 tsp. salt
1/2 C whole milk
1/4 C canola oil
1 large egg, beaten
Preheat oven to 375 degrees. Spray a standard size loaf pan with cooking spray.
In a large mixing bowl, whisk flour, sugar, cornmeal, baking powder and salt.
In a small bowl, add milk, oil and beaten egg. Whisk together.
Add wet ingredients to dry, mixing just until combined. Pour batter into the
prepared loaf pan. Bake for 25-28 minutes, until golden brown or a toothpick
inserted comes out clean.
Place pan on a cooling rack. Allow cornbread to cool 10-15 minutes before
Yield - 1 loaf or 10 corn muffins
recipe from The Little Kitchen