Corn Bread, A loaf of bread sitting on top of a wooden cutting board
  • Prep 15 min
  • Cook 45 min
  • Makes 12 to 15 servings, one 9x13 tin

Ingredients

  • 2 cups of flour
  • 1 cup of cornmeal
  • 1 cup of sugar
  • 1 tablespoon of baking powder
  • 1 teaspoon of salt
  • 1/2 cup of melted butter
  • 1/2 cup of oil
  • 3 eggs
  • 1.25 cups of milk

Equipment. 9x13 inch tin or a large cast iron skillet

Method

  1. Preheat the oven to 350
  2. Whisk together the dry ingredients
  3. In a separate bowl, mix the butter, oil, milk and eggs
  4. Add the wet ingredients to the dry ingredients
  5. Bake for 35-45 minutes

Why are there two fats?

Half a cup of melted butter and half a cup of oil both belong. Butter carries the flavour and oil keeps the crumb from drying out over a day or two.

Do not swap them for one cup of either. Butter alone goes firm and dry by the next morning, and oil alone tastes of very little.

How do you get it right?

Stir only until the batter comes together and a few lumps remain. Corn bread turns rubbery faster than most quick breads if you overmix.

Three cups of dry ingredients needs a greased 9x13 tin or a large skillet. In anything smaller the middle will not cook in 45 minutes.

Test with a skewer in the centre rather than going by the clock.

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