Hayley’s Sweet Cornbread

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

INGREDIENTS
1 cup flour
1 cup fine cornmeal
1 cup milk
1/2 cup sugar
1/4 cup canola oil
2 eggs
2 teaspoons baking powder
1/2 teaspoon kosher salt

TOOLS
8-inch baking pan
cooking spray
medium (3-quart) mixing bowl
measuring cups and spoons
mixing spoon
toothpick

METHOD
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 fully set — about 25 minutes.

NOTES & TIPS
• Cornbread is fully set 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 18 minutes.

READY IN
35 minutes

YIELD
12 servings

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