Recipe by Cheryl Adkins, Bloomingburg, Ohio
First place, Quick Breads (Cornbread), 2017
Baking temperature: 425 degrees
Baking time: 20-25 minutes
Yield: 8 servings
Ingredients
- 1 ¼ c cornmeal
- 1 c all-purpose flour
- 2/3 c packed light brown sugar
- 1/3 c sugar
- 1 t baking soda
- ½ t salt
- 1 large egg
- 1 c buttermilk
- ¾ c canola oil
Instructions
- Preheat oven to 425 degrees
- Combine cornmeal, flour, sugars, baking soda and salt
- In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened
- Pour into a greased 9 inch round or square pan (pan will be full)
- Bake at 425 degrees until a toothpick inserted near the center comes out clean, 20-25 minutes
- Cool on a wire rack 5 minutes before serving