Get the Recipe: Cornbread
Ingredients
- 3 1/2 cups fine-ground cornmeal
- 1 3/4 cups all-purpose flour
- 1 3/4 tablespoons baking powder, (see baker's note)
- 2 1/2 teaspoons kosher salt
- 1 3/8 cups granulated sugar
- 2 1/4 cups whole milk
- 5 eggs, at room temperature
- 1 1/4 cups (2 1/2 sticks) unsalted butter, melted and cooled
Instructions
- Preheat the oven to 425 (F) and prepare your pan by liberally spraying with cooking spray and lining with a piece of parchment paper; spray the parchment paper with cooking spray as well.
- In a large bowl, combine 3 1/2 cups cornmeal, 1 3/4 cups flour, 1 3/4 tablespoons baking powder, and 2 1/2 teaspoons salt. Whisk until combined. Use a pint glass (or a bottle) to create a well in the center of the dry ingredients, and set aside.
- In a large bowl, combine 1 3/8 cups granulated sugar, 2 1/4 cups whole milk, 5 eggs, and 1 1/4 cups melted butter. Whisk until thoroughly combined and the mixture is smooth — this'll take a surprisingly long amount of time because there is a LOT of the ingredients involved. Your arm will get tired, but persevere!
- Once the mixture is smooth, pour the mixture into the well made by the dry ingredients (from the 2nd step). Use a rubber spatula to mix together, making sure to only mix until the ingredients are just combined. Again, this will take a long time because the batter is pretty thick and hearty, but you can do it!
- Once the ingredients are well combined and the batter is an even, thick yellow, transfer to your baking pan and bake in the preheated oven for 35 minutes, or until a skewer inserted into the center of the bread comes out clean. If the top of the cornbread browns too quickly, cover with aluminum foil. Let rest on a wire rack for 10 to 15 minutes, before serving immediately.
Notes
Adapted from Mission Chinese’s Mission Street Food Cookbook
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