I’ve officially been in Houston for a year now. To seldom-celebrate that, I finally made cornbread. For all of y’all who aren’t familiar with the Lonestar state: here, cornbread is life. And it’s really delicious. Have it for breakfast, a snack, or dessert.
- 1 cup all-purpose flour (unbleached)
- 1 cup yellow cornmeal (use the purest you can find)
- 2/3 cup granulated sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1/3 cup olive oil
- 1 large egg
- 1 cup milk
Combine medium grind cornmeal and milk in a large bowl and let sit for 15-20 minutes. Meanwhile, preheat oven to 375°F.
Add butter to a 8×8-inch baking pan and set aside.
Mix your dry ingredients together: flour, sugar, baking powder, baking soda, and salt. Add to the cornmeal mixture along with the eggs and melted butter. Mix until thoroughly combined.
Transfer to the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 25 – 30 minutes. Let cool slightly before serving. top with butter and/or honey!