Light & Fluffy Cornbread

I’m a Cali girl. Born and raised here, it’s who I am. I’ve never really been to the East Coast, much less the South.

But once in a while, I get an itch for Southern things like cornbread. A nice cornbread should be just light enough and sweet enough to balance the cornmeal and heaviness of a quickbread. This one is good for snacking as well as with a bowl of hot chili during these nippy California evenings.

Light & Fluffy Cornbread
courtesy Nate and Kylie

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.