Cornbread

Cornbread is the side that makes a pot of chili or soup feel like a meal. This version is moist and just sweet enough, with a golden crust and a tender crumb.

It is a true one-bowl bake that goes from pantry to table in about half an hour. Serve it warm with a little butter and you will not have leftovers for long.

Ingredients

• 1 cup cornmeal
• 1 cup flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 eggs
• 1/3 cup melted butter, plus more for the pan

Instructions

1. Heat the oven to 400F (200C) and butter an 8-inch square pan.
2. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk the milk, eggs, and melted butter.
4. Pour the wet ingredients into the dry and stir just until combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 22 to 25 minutes until golden and a toothpick comes out clean.
7. Let it cool for 10 minutes before cutting into squares.

Equipment

• 8-inch square baking pan
• Mixing bowls