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Recipe Category: Bread
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Ingredients
Makes one 8-inch round or square pan, serves 6
- 1 cup fine-grind yellow cornmeal, preferably stone-ground
- 1 cup unbleached all-purpose flour or Bob’s Red Mill Gluten-Free Baking Mix
- ¼ cup firmly packed light brown sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs
- ½ cup milk
- ½ cup sour cream
- 6 tablespoons (¾ stick) unsalted butter, melted, or 1/3 cup light olive oil
Method
- Preheat the oven to 375° F (reduce the heat to 350° F if using Pyrex glass pan)
- Grease an 8-inch springform pan or square pan or 9-inch deep pie plate (ceramic or Pyrex)
- In a deep, medium bowl, combine the cornmeal, flour, sugar, baking powder, and salt
- In a small bowl, whisk the eggs, milk, and sour cream together
- Add to the dry ingredients and pour the melted butter over the top
- Stir with a large rubber spatula just until all ingredients are moistened yet thoroughly blended
- Take care not to overmix
- Pour the batter into the prepared pan
- Bake until golden around the edges and a cake tester inserted into the center comes out clean, about 25 minutes
- Let stand 15 minutes before cutting into wedges or squares to serve
- Feta Cornbread: Add 1 cup (4 ounces) crumbled feta cheese in Step 3
- Blueberry Cornbread: Gently fold in 1 cup fresh blueberries in Step 3
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