Classic Cornbread

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1. 1

   Preheat your oven to 220°C (425°F) and grease an 8x8-inch baking pan with oil.

   Cirka 5 min

   Kockens tips: For a crispier crust, use a cast-iron skillet and preheat it in the oven while you mix the batter.

2. 2

   In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.

   Cirka 2 min

   Kockens tips: Whisking the dry ingredients ensures the baking powder is evenly distributed, which helps the cornbread rise evenly.

3. 3

   In a separate medium bowl, combine the lightly beaten egg, milk, and vegetable oil.

   Cirka 1 min

4. 4

   Pour the wet ingredients into the dry ingredients all at once.

   Cirka 1 min

5. 5

   Stir with a spatula just until the batter is combined. Do not overmix; a few small lumps are perfectly fine.

   Cirka 1 min

   Kockens tips: Overmixing develops gluten and can make the cornbread tough instead of tender.

6. 6

   Pour the batter into the prepared baking pan and spread it evenly.

7. 7

   Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

   Cirka 25 min

8. 8

   Let the cornbread cool in the pan for at least 5 minutes before slicing into squares and serving warm.

   Cirka 5 min

   Kockens tips: Serve with a pat of butter or a drizzle of honey.