Bread - Cornbread 9x9

By BlueSchmoo

This cornbread is a rare compromise between Southern and Northern
cornbreads: it's "just right"., as regards the amount of sugar. It's
tender and moist, with a balanced corn flavor. While delicious just as it is, this recipe can also accommodate all kinds of personal touches.
Feel free to add some cheese, green onions, corn kernels, jalapeno
peppers, cooked sausage, or any combination of these suggestions.
The combined volume of your add-ins should be a maximum of 1 cup.
This recipe works equally well with whole-grain cornmeal, or with the
degermed cornmeal found on supermarket shelves.
Our guarantee: This cornbread will bake up light and tender, not dry, and have a moist crumb.

Ingredients

• 1 3/4 cups Unbleached All-Purpose Flour
• 1 cup cornmeal
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1/2 cup unsalted butter, melted and cooled
• 1 large egg

Details

Servings 12

Preparation

Step 1

Preheat the oven to 375°F. Lightly grease a 9-inch square or round
pan (a cast iron skillet will work fine, too), shallow 1 1/2 quart
casserole dish, or 12 muffin cups.
1) In a medium bowl, whisk together the flours, cornmeal, sugar,
baking powder, baking soda, and salt.
2) Stir in any desired herbs, cheese, corn kernels, or other
flavorings.
3) In another bowl or large measuring cup, whisk together the milk,
melted butter, and egg.
4) Pour the liquid all at once into the flour mixture, stirring quickly
and gently until just combined.
5. Spread the batter into the prepared pan, or scoop into the muffin
tin.

6. Bake for 20 to 25 minutes, until the edges just begin to pull away
from the pan and a cake tester or paring knife inserted in the center
comes out clean.
7 . Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.


Add-ins will increase the baking
time by 5 minutes.
You can substitute corn oil for
butter in this recipe.
Don't over mix: stir the batter
just enough to bring it together
and evenly moisten the ingredients.
If you decide to add creamed
corn, decrease the milk in the
recipe by 1/3 cup.