Easy Homemade Cornbread/ Fast and Delicious / No Cast Iron Skillet Required

This easy homemade cornbread has slightly sweet flavor with crisp edges.

Cornbread (16 servings)
Baking Pan Size: 9-inch X 9-inch (22cm X 22cm)

Ingredients:
1 cup (150g) all-purpose flour
1 cup (140g) yellow cornmeal
1/4 tsp (1g) salt
2 tsp (8g) baking powder (Aluminum-Free)
2 Tbsp (30g) sugar
1 egg
2 Tbsp (30g) grapeseed oil
1 + 1/4 cup (300ml) whole milk

Optional:
1/3 cup (50g) raisins

(375F/190C) bake for 20-25 minutes

Items I used in my videos:

*Disclaimer: If you purchase items through above links, I will earn small commissions from Amazon Associates Program

Method:
1. Preheat oven to 375F/190C. Weigh or measure all of ingredients.
2. In a big bowl, add flour, cornmeal, salt, baking powder (Aluminum-Free), and sugar. Whisk together.
3. In another bowl, whisk together the egg, oil, and milk.
4. Add the liquid mixture to the dry ingredients and gently stir until just combined.
5. Add raisins to batter, and gently mix it.
6. Grease the square baking pan.
7. Pour the batter into the prepared baking pan.
8. Bake the cornbread for 20 to 25 minutes, until it's lightly browned and a toothpick inserted into the center comes out clean.
9. Remove the bread from the oven, and cool it on a rack for about 5 minutes.
10. Cut and serve warm.

Notes:
* The amount of salt and sugar can be adjusted to your preference.
* Once the cornbread cool, cover and store at room temperature for 2-3days; freeze for longer storage.

Thank you for watching!
If you like this video, please LIKE, SHARE and SUBSCRIBE to my channel.

Lynn

#cornbread

[BakeOnly]

Hi friends, here're some tips about this recipe: 1. The amount of salt and sugar can be adjusted to your preference.
2. Once the cornbread cool, cover and store at room temperature for 2-3days; freeze for longer storage.