Directions
- 1Preheat your oven to 400°F (204°C).
- 2Place the 10-inch nonstick skillet in the oven to preheat with it.
- 3Crack one egg into a mixing bowl.
- 4Add 1/3 cup of vegetable oil to the egg.
- 5Whisk the egg and vegetable oil together.
- 6Add 3/4 cup of sugar to the bowl.
- 7Add 1 cup of milk to the bowl.
- 8Whisk the wet ingredients and sugar together until combined.
- 9Add 1 cup of flour to the mixture.
- 10Add about 3/4 teaspoon of salt to the mixture.
- 11Add a heaped tablespoon of baking powder to the mixture.
- 12Add 1 cup of finely ground cornmeal to the mixture.
- 13Whisk all ingredients together until just smooth, being careful not to overmix.
- 14Carefully remove the hot skillet from the oven using a towel.
- 15Drop about a tablespoon of unsalted butter into the hot skillet.
- 16Swish the butter around until it's melted.
- 17Use a paper towel to grease up the sides of the pan and absorb any excess butter.
- 18Pour the batter into the prepared skillet.
- 19Return the skillet with the batter to the oven.
- 20Bake for 20 to 25 minutes.
- 21Test for doneness by jabbing a skewer or toothpick into the center; if it comes out clean, it is done.
- 22Remove the cornbread from the oven and let it sit in the pan for a few minutes to solidify.
- 23Turn the cornbread out onto a plate.
- 24Then, turn it back out from the plate onto a cooling rack.
- 25Let the cornbread cool on the rack for a good 10 minutes.
- 26Slice the cornbread into wedges on a cutting board.
- 27Serve and enjoy a bite of cornbread.
Ingredients
- 1 egg
- 0.33 cup vegetable oil
- 1 cup milk
- 0.75 cup sugar
- 0.75 teaspoon salt
- 1 heaped tablespoon baking powder
- 1 cup flour
- 1 cup cornmeal
- 1 tablespoon unsalted butter
Equipment
10-inch nonstick skilletovenmixing bowlwhiskpaper towelskewercooling rackplatecutting boardknife
Tips
- Preheat the pan with the oven to create a crispy crust.
- Do not overmix the batter to avoid a tough bread.
- Use unsalted butter for the pan to prevent an overly salty crust.
- Be conservative with bake time as cornbread can overcook and dry out quickly; test sooner rather than later.
- Let the cornbread sit and solidify for a few minutes after baking before turning it out to prevent it from falling apart.
- Turn the cornbread out onto a plate first, then onto a cooling rack, to prevent lines from being pressed into the top.
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