Cornbread

By DeBruynC1

Nutrition information:

Serving Size: 1 muffin (70g) Servings Per Batch: 12 Amount Per Serving: Calories: 200 Calories from Fat: 80 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g. Cholesterol: 40mg Sodium: 220mg Total Carbohydrate: 26g Dietary Fiber: 1g Sugars: 6g Protein: 4g.

Ingredients

• 1 3/4cups1 3/4 cups King Arthur Unbleached All-Purpose Flour
• 1cup1 cup cornmeal
• 1/4cup1/4 cup sugar
• 2teaspoons2 teaspoons baking powder
• 1/4teaspoon1/4 teaspoon baking soda
• 1/2 to 3/4teaspoon1/2 to 3/4 teaspoon salt, to taste
• 1 1/4cups1 1/4 cups milk
• 1/2cup1/2 cup unsalted butter, melted and cooled*
• 1large1 large egg
• For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.

Details

Servings 12
Adapted from kingarthurflour.com

Preparation

Step 1

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.
2. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. Stir in any desired herbs, cheese, corn kernels, or other flavorings.
4. In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil (if you're using it), and egg.
5. Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined.
6. Spread the batter into the prepared pan, or scoop into the muffin tin.
7. 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.
8. Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.

Variations:
Add-ins will increase the baking time by 5 minutes.

Corn and Scallion
1/2 cup (2 ounces) fresh/cooked or frozen/thawed corn kernels
1/2 cup (about 1 1/2 ounces) chopped scallions (3 or 4 scallions, white and green part)

Bacon, Cheddar and Chive
1/4 cup (4 ounces) cooked, crumbled bacon
3/4 cup (3 ounces) grated cheddar cheese
2 tablespoons snipped fresh chives

Cranberry-Walnut
1/2 cup (2 1/2 ounces) dried cranberries
1/2 cup (2 ounces) chopped walnuts