Oh this is so good. Even if you think you don't like cornbread, you have to try this. It's the best I've ever had.
I've tried this recipe a few times, and the flavor was right but the texture didn't come out quite right - and I finally figured it out.
This isn't my recipe - it's a rare occasion that I follow a recipe exactly, but this time I did (mostly). Full credit goes to this original recipe here - click over to read all the amazing reviews of it.
- 1 1/2 cups cornmeal
- 2 1/2 cups milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2/3 cup white sugar
- 2 eggs
- 1/2 cup vegetable oil
- Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
The first few times I made this, it was nice and moist, but heavy and dense. At first I thought my baking powder might be bad, but that wasn't it. This time, I did a few different things:
- use a coarse ground cornmeal - I was previously using a fine ground one, and it didn't work. The coarse grind was great - there was texture to the cornmeal in the finished bread.
- let the cornmeal soak in the milk for minimum 5 minutes, but longer is better. We had a bit of a potty accident while I was mixing this up, so my cornmeal actually soaked for about 20 minutes.
- Mix the final batter really well - go at it with a whisk for a few minutes, get some air in and lighten it all up.
- I did it in two round cake pans because my 9x13 casserole is on loan to a friend. But I liked it this way and probably will do it again.
- These got more brown on top than I would have let them had I been paying attention, but toy clean up took longer than planned and when I got to the oven they were quite brown (it was 400 degrees, but on convection, and just about exactly 30 minutes - convection browns things quicker), I was concerned that they would taste burned. But they didn't, and I'm glad this happened - we all really liked the crunchy crust. I will definitely not be afraid to go for this level of browning again.
The final product was AMAZING - every one of us was scarfing it up. I'm going to go have another piece...