November 25, 2010

Golden Fluffy Cornbread


Happy Thanksgiving! It's that time of year again. Time when holidays start overlapping with each and people seem to get hungrier and hungrier as Turkey Day approaches. So to ease some of that hunger, my girlfriend made a wonderfully golden and fluffy cornbread for you all.

It's the perfect amount of fluff and grit, moist and light, and sweet enough that it doesn't need anything but those who like honey with their cornbread can still add a bit. I highly recommend featuring this dish along with your Black Turkey, green bean casserole, garlic smashed potatoes, and roasted butternut squash. Top it off with some Pumpkin Oatmeal Cookies too. Enjoy!

Golden Fluffy Cornbread

Yield: Serves 14-20
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/4 cup canola oil
Cooking Directions
  1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a scone pan or muffin pan. A 9 inch round cake pan can also be used.
  2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

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