Corn Bread KA

By mariannefeldman

https://www.kingarthurflour.com/recipes/cornbread-recipe
This cornbread is a rare compromise between Southern and Northern cornbreads: it's "just right," as far as 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, jalapeño peppers, cooked sausage, or any combination of these suggestions. The combined volume of your add-ins should be a maximum of 1 cup.

Our guarantee: This cornbread will bake up light and tender, not dry, and have a moist crumb.

Ingredients

• 213 213g 213g King Arthur Unbleached All-Purpose Flour
• 156 156g 156g cornmeal
• 50 50g 50g sugar
• 2 2 2 teaspoons baking powder
• 1/4 1/4 1/4 teaspoon baking soda
• 1/2 to 3/4 1/2 to 3/4 to teaspoon salt, to taste
• 283 283g 283g milk
• 113 113g 113g unsalted butter, melted and cooled*
• 1 1 1 large egg
• 1/4 4 cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.
• 5 will increase the baking time by 5 minutes.
• to over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.
• to 1/3 decide to add creamed corn, decrease the milk in the recipe by 1/3 cup.
• 10 to to to 15 crust on your cornbread, grease a cast-iron pan and place it in the oven for 10 minutes to heat. Scoop the batter into the hot pan and return it to the oven to bake as directed. Check on the cornbread after 15 minutes.
• to to just an accompaniment to chili anymore. It can be dressed up to go with most any dish. Stir in any of these extra ingredients, or experiment with some of your own.
• Corn and Scallion
• 1/2 1/2 1/2 cup (2 ounces) fresh/cooked or frozen/thawed corn kernels
• 1/2 1/2 1 1/2 4 1 1/2 ounces) chopped scallions (3 or 4 scallions, white and green part)
• Bacon, Cheddar and Chive
• 1/4 1/4 1/4 cup (4 ounces) cooked, crumbled bacon
• 3/4 3/4 3/4 cup (3 ounces) grated cheddar cheese
• 2 2 2 tablespoons snipped fresh chives
• Cranberry-Walnut
• 1/2 1/2 1/2 cup (2 1/2 ounces) dried cranberries
• 1/2 1/2 1/2 cup (2 ounces) chopped walnuts

Preparation

Step 1

Preheat the oven to 375°F. Lightly grease a 9" square or round pan (a cast iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
Stir in any desired herbs, cheese, corn kernels, or other flavorings.
In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil (if you're using it), and egg.
Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
Spread the batter into the prepared pan, or scoop into the muffin tin.
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.
Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.