Fill your kitchen with the aroma of homemade cornbread! My family has been making this cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.
8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula
Ingredients
1cupall purpose flour
1cupyellow cornmeal
1/2cuphoney
1teaspoonKosher salt
3 ½teaspoonbaking powder
⅓cupavocado oil
1egglarge
1cupmilk
Instructions
Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
Reheating Instructions
Heat in a 350 degree oven until heated through or in the microwave on medium power.