This is cornbread at its most decadent. Fluffy, rich & flavorful. You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

1 cup corn meal

1 cup flour

¼ cup sugar

4½ tsp baking powder

1 tsp kosher salt

¼ cup butter (½ stick), refrigerated & cut into pats

1 cup milk (I used skim)

1 egg, beaten

Preparation:

1.) Preheat oven to 425°, and butter an 8″x8″ baking dish.

2.) Combine corn meal, flour, sugar, baking powder, and salt in a bowl, whisking to combine.

3.) Using a pastry blender, cut the butter into the dry mixture until the biggest butter bits are half the size of peas. Don’t aim for completely uniform – some little lumps are good.

4.) In a separate smaller bowl, whisk together the egg and milk.

5.) Pour the egg mixture into the dry ingredients. Using a large spoon, quickly stir with just a few strokes. Leave it a bit lumpy – speed & gentleness are important here. You’ll see the batter start to puff up almost immediately, & you want to disturb that as little as possible. Pour it off immediately into the baking dish. Don’t try to spread it very much.

6.) Bake for 20 minutes, until golden brown & sides begin to pull away from the dish. Let cool for 15 minutes or so. Slice into 16 small squares.