Ingredients
- 95 g (3/4 cup) cornmeal
- 120 g (1 cup) unbleached all-purpose flower
- 1 tbsp sugar (optional)
- 1 tbsp baking powder
- 3/4 tsp salt
- 245 g (1 cup) milk
- 1 egg
- 4 tbsp (1/2 stick) butter, melted
Dry mix
Wets
Instructions
- Preheat the oven to 425°F.
- Butter an 8- or 9-inch baking dish or a cast iron skillet.
- Mix together the ingredients for the dry mix.
- Pour the milk into a two-cup measuring cup and whisk in the egg.
- Make a well in the dry ingredients, poor in the egg and milk mixture, and whisk or stir until well mixed and smooth. Stir in the melted butter.
- Pour the batter into the prepared pan and bake for 20 minutes, or until the cornbread is brown on top and a toothpick inserted in the middle comes out clean.
Details
Source
The Art of Simple Food, p. 274
Author Alice Waters
Yield 1 8- or 9-inch round or square loaf
Added February 11, 2017
Notes
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