Sweet Cornbread

This cornbread has been requested multiple times. It’s simple, it’s light, and perfectly delicious. Make it as a bread, or muffins, and enjoy with butter.

From Chrisaleen, who helped edit this book: “This is Chrisaleen’s — who also happens to be an incredible editor, please hire her — favorite cornbread.”

Ingredients

• 1 cup flour

• 1 cup yellow cornmeal

• 1⁄2 cup white sugar

• 1 tsp salt

• 3 1⁄2 tsp baking powder

• 1 egg

• 1 cup milk

• 1⁄3 cup vegetable oil

Directions

1. Preheat oven to 400°F (200°C). Spray or lightly grease a 9 inch round cake pan.

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 for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

4. Alternatively, can bake as muffins in a muffin tin for 15 minutes.
   

Note: If using whole wheat or other coarse flour, add 2 tbsp more oil to make the muffins less crumbly.