|Our favorite Cornbread|
Our Favorite Cornbread
actual source unknown, this has evolved.
425 degree oven
Preheat oven, while oven is heating, add 2-4 T coconut oil to the pan. Add the pan to the oven, the oil will melt and the pan will get hot. Note: The more coconut oil used, the crunchier the crust!
1 c corn meal OR masa corn meal
1 c flour
1/2 c sugar (Rapadura)
3 t baking powder
1/2 t salt
Combine all ingredients in a medium size bowl, whisk to combine all ingredients well. Make a "well" in the center of the dry ingredients, into the well add
1/3 c oil
1 1/3 c milk IF using the masa flour increase milk to 1 1/2 c
Using the same whisk, beat the liquid ingredients together until no large streaks of egg remain, now fold dry ingredients into the wet. Do Not Over Mix.
When oven is heated, remove skillet (remember it is hot!) and swirl the melted oil to cover the bottom and 1/2 way up the side of the pan. Pour dough into the pan, smoothing to the edges if necessary. Bake 15-20 minutes or until tests done in your oven. Remove let cool briefly, then cut into 8 pieces.
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