This cornbread is fluffy and very sweet, more like a yellow cake, especially if you use cake flour.
Ingredients:
1 1/2 c. all purpose flour
1 c. very fine cornmeal (I use Bob’s Red Mill)
1/4 c. melted butter
1 c. sugar
1 T baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
3 eggs
2 c. milk
1 tsp. vanilla
Method:
Heat oven to 350 degrees. Grease a 9″ round cake pan or square baking pan.
Sift together dry ingredients.
Beat eggs and whisk in milk and vanilla. Combine well. Whisk in melted butter quickly before butter can solidify.
Fold wet ingredients into dry. Pour into pan.
Bake 35 to 40 minutes, until a knife inserted into center comes out clean.
edible tapestry 