Monday, June 27, 2016

The Best Cornbread

I've been searching for a go-to cornbread recipe for quite a while and I think I finally
found it!

The Best Cornbread





















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!



The Best Cornbread





















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
delicious.

The Best Cornbread





















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





















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
slicing.

Enjoy!

Yield - 1 loaf or 10 corn muffins

recipe from The Little Kitchen

No comments:

Post a Comment