Corn Bread Perfected

This is just the perfect corn bread you will ever taste..It is perfectly crunchy on outside and moist on inside..The best part is you can prepare it under 30 minutes and it is best to serve right out of the oven..

DO AHEADIf desired, the liquid ingredients, along with the cornmeal, can be mixed together ahead and refrigerated, while the dry ingredients can be sifted and set aside. Don’t combine the two elements until just before baking, however, or the leavening gases will be lost. This corn bread is best served right out of the oven.



Recipe Source:- thelunacafe

Ingredients:-

Unbleached All purpose flour:- 1 1/2 cups (recommended King Arthur brand)
Baking powder:- 1 tablespoon
Salt:- 1/2 tsp

Vegetable Oil:- 1/2 cup
Sugar:- 1/2 cup

Eggs:- 2
Milk( whole or 2%):- 1 cup
Yellow cornmeal:- 1/2 cup

Optional Additions:-

Stemmed , Seeded & minced jalapeno pepper
OR
Green Onion (Minced)
OR
Minced Fresh rosemary or thyme

Procedure:-

1) In a bowl sift together flour, baking powder & salt
2) In other bowl, whisk together vegetable oil & sugar.
3) Now mix in eggs and blend thoroughly & then whisk in milk & cornmeal and any of the optional ingredients if using.
4) Add the flour mixture and mix gently until just combined, the batter will be lumpy..
5)Pour into a greased baking pan or muffin pan about three quarters full each.
6) Bake at 400° in the upper third of the oven for
30 minutes if using baking pan
or for 20-22 min if using muffin pan.
7) When done the corn bread will be lightly brown on top and spring back when touched in center.
8) Remove from oven and let it cool on wire rack

Serve Warm..Makes sixteen 2 inch squares or 9-10 mini popovers or muffins.