Moist & cake-like – Use whole-wheat flour if you like extra-hearty cornbread.
The Dry: 1 ¼ cup flour ¾ cup cornmeal 2 tsp. baking powder 1/3 cup sugar ¾ tsp. salt
The Wet: 1 ¼ cup milk ¼ cup butter, melted (or part olive oil) 1 egg
Preheat oven to 400 (or 375 if using a Pyrex pan). Grease an 8x8 pan. Combine dry ingredients. In another bowl, mix wet ingredients. Add the wet to the dry ingredients and stir until well-combined. Pour into pan and bake 25-30 minutes, until golden brown on top. - Updated: January 24, 2006
