Cookbook:Super Moist Corn Bread

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Super Moist Corn Bread
CategoryBread recipes
Time1 hour

Cookbook | Ingredients | Recipes | American cuisine | Native American cuisine

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Preheat oven to 425°F (220°C). If using a Dutch oven, preheat with 16–18 glowing charcoal briquettes, with 3 times as many on the top as on the bottom.
  2. Grease an 8-inch square pan.
  3. In a large bowl, mix cornmeal, flour, baking powder, baking soda, and brown sugar, if used.
  4. In another bowl, whisk together the milk, yogurt, egg, and melted butter or olive oil.
  5. Gradually add the dry mixture to the wet mixture and stir until just combined, no longer.
  6. Immediately pour into the greased pan and bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Notes, tips, and variations[edit | edit source]

  • Over-mixing after adding together the liquid and dry mixtures will toughen the batter!