Eaten warm or cold, as is, or served with a pat of butter and a dollop of jam, cornbread is great any way you slice it! (Pun intended. ) Because I use kosher salt for absolutely everything, my version comes out faintly flecked with it, which adds a deliciously subtle hint of salt to this lightly sweetened cornbread. Fun Fact: This style of cornbread is sometimes called Yankee Cornbread, because the classic cornbread of the South contains little to no sugar and is traditionally prepared in a hot cast iron skillet before baking. My mom and co-author Lee favors this cast iron skillet method and uses a coarser cornmeal in her version, but still keeps it sweet. — H. Weal
1 cup flour
1 cup fine cornmeal
1 cup milk
1/2 cup sugar
1/4 cup canola oil
2 eggs, beaten
2 teaspoons baking powder
1/2 teaspoon kosher salt
8-inch baking pan
medium (3-quart) mixing bowl
measuring cups and spoons
1. Set oven to 375 degrees. Grease pan with cooking spray. Place all ingredients in bowl and stir until blended.
2. Pour batter into prepared pan and bake until golden brown — about 25 minutes.
NOTES & TIPS
• I use kosher salt in all my cooking, and baking is no exception. Some larger granules never fully dissolve by the end, which gives my baked treats a sometimes surprising, but always subtle, salty-sweet flavor. I enjoy this little twist, but if you do not, simply replace kosher salt with table salt in the recipe above.
• Cornbread is fully baked when a toothpick inserted into the center comes out clean.
• Will remain fresh for about 4 days at room temperature. For long-term storage, keep frozen.
• BONUS RECIPE: Corn Muffins: Replace baking pan with a 12-cup muffin pan. Prepare as above. Fill each muffin cup with 1/4-cup batter. Reduce baking time to about 20 minutes.