1cupAll Purpose Flour (regular or gluten-free measure-for-measure flour blend)
1cupYellow Cornmeal
1/2cupGranulated Sugar
1teaspoonSalt
2teaspoonBaking Powder
1Egg
1cupMilk
1/3cupVegetable Oil
VARIATIONS (if making a variation the mix in ingredients are listed below by variation)
CORN
1cupCorn (canned (drained), frozen or fresh)
MEXICAN CORNBREAD
1/4cupchopped Jalapeno Peppers or Bell Peppers
1cup Corn (canned/drained, frozen or fresh)
1/2cup finely shredded Mexican Cheese blend
CHEESY GARLIC
1/2cupshredded Cheddar Cheese
1/2teaspoonminced Garlic
JALAPENO JACK
6ouncesgrated Pepper Jack Cheese
1/2cupseeded, chopped Jalapeno Peppers
PEPPER JACK BACON
6stripsBaconchopped
3/4 cupshredded Pepper Jack Cheese
1/4 cupthinly sliced Green Onion
LEMON RASPBERRY
1cupfresh Raspberries
1teaspoonfinely grated Lemon Peel
2tablespoonssliced/slivered almondsadd to top before baking
Instructions
Preheat oven to 400 degrees. Spray an 8-inch baking pan with a non-stick cooking spray. Optional: Line with foil and spray with a non-stick spray for easier removal.
In a large bowl, whisk together the flour, cornmeal, sugar, salt and baking powder.
1 cup All Purpose Flour (regular or gluten-free measure-for-measure flour blend), 1 cup Yellow Cornmeal, 1/2 cup Granulated Sugar, 1 teaspoon Salt, 2 teaspoon Baking Powder
Mix in the egg, milk and oil until well combined.
1 Egg, 1 cup Milk, 1/3 cup Vegetable Oil
MIX INs: If making a variation of the cornbread, add the mix in ingredients listed above at this step.
Pour the batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick comes out clean.
Allow to cool fully on a rack before cutting and serving.
Notes
Nutritional Facts for plain Cornbread (no mix ins).This recipe has been tested multiple times with regular All Purpose Flour and with gluten-free measure-for-measure flour.How to StoreAt Room Temperature. The cornbread can be stored in an airtight container at room temperature up to 2 days. Or cover the pan with plastic wrap or foil.If in a hot or humid climate, store it in the refrigerator.In the Refrigerator. Cover the cornbread tightly with plastic wrap and store in the refrigerator for up to 1 week. Reheat for a few seconds in the microwave before serving.In the Freezer. After the cornbread has totally cooled, wrap the cooled cornbread tightly in plastic wrap then in foil or put into a plastic freezer bag. Store in the freezer for up to 3 months. Thaw in the refrigerator and warm before serving.Store in the freezer for up to 3 months. Thaw in the refrigerator and warm before serving.