Aunt ElfredS Corn Bread
Ingredients
- 11/2 cups King Arthur unbleached, all-purpose flour
- 1 tablespoon baking powder ⓘ
- 1/2 teaspoon fine sea salt ⓘ
- 1/2 cup vegetable oil ⓘ
- 1/2 cup sugar ⓘ
- 2 large eggs ⓘ
- 1 cup whole or 2% milk ⓘ
- 1/2 cup yellow cornmeal
- Options
- 1/2 cup stemmed, seeded and deribbed, minced jalapeno chile pepper ⓘ
- -or- ⓘ
- 1/2 cup minced green onion ⓘ
Instructions
- 1. In a medium mixing bowl, sift together the flour, baking powder, and salt. Reserve.
- 2. In another medium mixing bowl, whisk together the vegetable oil and sugar.
- 3. Blend in the eggs thoroughly, and then whisk in the milk and cornmeal, along with any of the optional ingredients, if using.
- 4. Add the flour mixture and mix gently until just combined. The batter will still be a little lumpy.
- 5. Pour into a lightly greased 8- by 8-inch square metal baking pan or fill 9-10 indents of a mini popover or muffin pan about three-quarters full each (add an inch or so of water to each of the empty indents).
- 6. Bake at 400°, in the upper third of the oven, for about 30 minutes for the square baking pan or about 20-22 minutes for the popover or muffin pan. When done, the cornbread will be lightly browned on top and will spring back when touched in the center.
- 7. Remove from the oven and let cool slightly on a wire rack.
- 8. Cut into squares or remove from the popover or muffin pan and serve warm.
Nutrition & Diet Analysis (per serving)
490
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).