Recipe courtesy of Marion Cunningham
Peerless Cornbread
- Yield: 1 9-inch round loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 2457
- Total Fat
- 163
- Saturated Fat
- 68
- Carbohydrates
- 218
- Dietary Fiber
- 6
- Sugar
- 27
- Protein
- 33
- Cholesterol
- 428
- Sodium
- 1685
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
1 cup cake flour
2/3 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg, room temperature
1/2 cup (1 stick) butter, melted
1/4 cup vegetable oil
1 cup milk, warmed
Directions
- Preheat the oven to 400 degrees.
- Grease a 9-inch round, 1 1/2-inch deep cake pan.
- With a fork, stir together the cake flour, cornmeal, baking powder, salt and sugar.
- Beat the egg, melted butter, oil and milk in a large mixing bowl until well blended. Add the dry ingredients to the egg mixture and stir until blended. The batter will be somewhat thin and light.
- Pour the batter into the prepared pan and bake for about 15 minutes, until a straw inserted in the center comes out with a few moist crumbs. Press the center of the bread; if it feels slightly firm the bread is done. Be careful not to over bake.
- Serve warm wedges of the cornbread with butter and honey.