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Foodgeek: |
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Servings: |
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Prep. Time: |
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Ingredients: |
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1 cup cake flour
2/3 cup yellow cornmeal
1 tbsp. baking powder
1/2 tsp. salt
1 tbsp. sugar
1 egg, at room temperature
1/2 cup butter, melted
1/4 cup vegetable oil
1 cup warmed milk
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Directions:
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Preheat the oven to 400°F. Grease a 9-inch round, 1-1/2-inch deep cake pan. With a fork, stir together the cake flour, cornmeal, baking powder, salt and sugar. Beat the egg, melted butter, oil and milk in a large mixing bowl until well blended. Add the dry ingredients to the egg mixture and stir until blended. The batter will be somewhat thin and light.
Pour the batter into the prepared pan and bake for approximately 15 minutes, until a straw inserted in the center comes out with a few moist crumbs. Press the center of the bread; if it feels slightly firm the bread is done. Be careful not to overbake. Serve warm wedges of the cornbread with butter and honey.
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Recipe from Bakers' Dozen Show #BD1A03.
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