Cornbread recipes are very forgiving and there are a lot of different ways to jazz it up too. For instance, this morning when I decided to bake some I found I didn't have enough cornmeal. That's ok, I just added more flour to equal two cups of dry ingredients. I made this batch gluten free, but I'll give you the recipe for either way.
Mix dry ingredients together in a large bowl.
Beat wet ingredients together in another bowl (or in the mixing cup like I do so I don't have another bowl to wash).
Add wet to dry and mix just until well combined. You want this batter to be pour-able; if it won't pour it's too dry and your finished bread will not be as nice.
I like to bake my cornbread in a cast iron skillet. I put a pat of butter in the skillet and melt it over medium high heat. When the butter begins to brown it's time to pour in the batter. This gives it a nice crust. I let it cook for about a minute then put it in the preheated oven.
Bake until it is nice browned. Since this is a Gluten Free version of the recipe, it doesn't look exactly like regular cornbread.
The Gluten Free version (which is what I have pictured here) doesn't have the texture or the loft of regular gluten containing flour. But it is just as good in my opinion ;)
1 1/2 cup cornmeal
1/2 cup flour ( for Gluten Free I used white rice flour but any GF flour will work)
2 tsp baking powder
2 Tbs of sugar ( you can add up to a 1/4 cup for a sweet version)
1/2 tsp of salt
1 egg (I use 2 eggs in the Gluten Free so finished bread isn't so crumbly)
scant 1/4 cup of melted butter or oil
1 cup of milk (more or less to have a nice pour-able batter)
Pour into a greased/oiled pan and bake at 400 degrees for about 20 -25 minutes until browned.
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