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Super Moist Corn Bread

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Native American cuisine

Prep: 0 min Cook: 0 min Servings: 6 Difficulty: medium

Categories: Bread, Vegetarian, Camping, Baked

Tags: baking, camping, recipes for cornbread, recipes using baking powder, recipes using baking soda, recipes using brown sugar, recipes using butter, recipes using cornmeal, recipes using egg, united states, vegetarian, very easy

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ASuper_Moist_Corn_Bread)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ASuper%20Moist%20Corn%20Bread&oldid=4525522

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1 cup corn meal
  • 1 cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ cup brown sugar (optional)
  • ½ cup milk
  • ½ cup plain yogurt
  • 1 egg, lightly beaten
  • ¼ cup melted butter or olive oil

Directions

  1. Preheat oven to 425°F (220°C). If using a Dutch oven, preheat with 16–18 glowing charcoal briquettes, with 3 times as many on the top as on the bottom.
  2. In a large bowl, mix cornmeal, flour, baking powder, baking soda, and brown sugar, if used.
  3. In another bowl, whisk together the milk, yogurt, egg, and melted butter or olive oil.
  4. Gradually add the dry mixture to the wet mixture and stir until just combined, no longer.
  5. Immediately pour into the greased pan and bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.

Equipment

Dutch oven (optional), 8-inch square baking pan, greased, Whisk, Toothpick

Notes

Over-mixing after adding together the liquid and dry mixtures will toughen the batter!