The perfect corn bread recipe
I found this on the internet, but it’s gone now. Luckily, I printed out a copy, and supplemented it with my notes. I think this is the best corn bread I’ve ever had. Here it is:
3/4 cup oil (I use grapeseed)
1 1/4 cup sugar
3 large eggs
1 cup soured milk (add 1 tbsp lemon juice to a measuring cup, fill
with milk to 1 cup, let stand for a few minutes)
1/2 tsp. vanilla
2 tsp. lemon zest, finely minced
1 tsp. kosher salt
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups ap flour
1 cup corn meal
–
Preheat oven to 425F.
Oil a 10″ cast iron skillet (not the 3/4 cup, use a little extra). Line bottom with 2 layers of parchment. ( These are helpful: http://fantes.com/pan_liners.htm#circle ).
Do the following with a mixer on low (I use a kitchenaid on 2-4):
Blend oil and sugar together. Mix in eggs, sour milk, vanilla, and lemon zest. Fold in salt, baking powder, baking soda, flour, and corn meal. Pour batter into skillet. Bake until edges are lightly browned and top is just firm (it may crack), and springs back when touched. In my experience, this is typically around 25 minutes. On occasion, I’ve missed the timer and let this go for longer and the outside burned a bit (dark brown, not black). This, surprisingly, didn’t ruin it.
Enjoy!
