A delicious moist, and flavorful cornbread that is not too sweet, not too crumbly, and has the perfect golden top.
- 1 cup flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 tsp salt
- 3 1/2 tsps baking powder
- 1/3 cup melted butter
- 1 egg large
- 1 cup milk
Lightly grease a cast iron skillet or 9-inch round cake pan and set aside.
Preheat oven to 400 degrees
In a mixing bowl, combine flour, cornmeal, sugar, salt, and baking powder. Whisk until combined well.
In a separate bowl combine milk, butter, and egg and whisk until combined.
Use the back of a measuring cup to make a well in the center of the dry ingredients mixture, and add the wet ingredients to that well.
Use a spoon to stir mixture until it comes together and is not too lumpy, but be careful to not overstir. A few lumps are okay.
Pour batter into prepared skillet or baking dish and bake for 20-22 minutes. Top should be a nice golden brown, and toothpick inserted in the middle should come out clean.
Serve hot with honey and butter!
Calories: 370kcal | Carbohydrates: 55g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 509mg | Potassium: 407mg | Fiber: 3g | Sugar: 19g | Vitamin A: 421IU | Calcium: 157mg | Iron: 2mg