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Cornbread II

Cornbread II — a recipe, 8 ingredients.

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ¼ cup (35 g / 1.2 oz) cornmeal
  • 1¼ cup (310 ml / 10 oz) mixture of milk and orange juice (you can use as much orange juice as you like; ¼–½ cup (60–125 ml / 2–4.2 oz) is ideal)
  • 1 cup (140 g / 4.9 oz) flour
  • ⅓ cup (75 g / 2.6 oz) white granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 egg
  • ¼ cup (60 ml / 2 oz) vegetable oil
Make it lactose-friendly
  • 1¼ cup (310 ml / 10 oz) mixture of milk and orange juice (you can use as much orange juice as you like; ¼–½ cup (60–125 ml / 2–4.2 oz) is ideal) → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat the oven to 400°F (205°C). Grease a 20 cm baking pan.
  2. Combine cornmeal and milk/orange juice, and let stand 10 minutes.
  3. Combine dry ingredients.
  4. Add egg and oil to cornmeal mixture, then add dry ingredients. Stir until combined.
  5. Pour the mixture into the baking pan.
  6. Bake for 15–20 minutes.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0