Johnnycake Cornbread
An old-fashioned cornbread with a crispy crust, soft center and is easy and quick to make.
Equipment
- standard 8"x 8" square baking dish
- mixing bowls of various sizes
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal, white or yellow
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 4 Tablespoons unsalted butter, melted
- 1 large egg, beaten
- 3 Tablespoons real maple syrup
- 1 cup milk
Instructions
- Sift or whisk the 1 cup all-purpose flour, 1 cup cornmeal, 3 1/2 teaspoons baking powder and 1 teaspoon salt in a medium sized mixing bowl.
- In a small sized mixing bowl, combine the melted 4 Tablespoons unsalted butter, 1 large egg, beaten and m3 Tablespoons real maple syrup. Whisk in the 1 cup milk.
- Make a small well in the center of the dry ingredients, slowly pour the set ingredients into the well and whisk the mixture only until combined; do not overmix. Batter may be lumpy.
- Pour into a greased 8"x 8" square baking dish and bake at 400°F for 20 minutes. Allow to cool slightly before serving.
Notes
- For crispier cornbread, bake an additional 5 minutes
- This recipe has only been tested with using real (not imitation) maple syrup
- Serve with butter, additional maple syrup or honey
- May serve warm or at room temperature
- Store baked cornbread in an airtight container; will keep for up to 3 days and frozen up to 3 months.
Nutrition
Serving: 1pieceCalories: 206kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 37mgSodium: 444mgPotassium: 137mgFiber: 2gSugar: 6gVitamin A: 230IUCalcium: 140mgIron: 1mg
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