Cornbread Recipe #2

Ingredients

• 7/8 cup fine grind cornmeal
• 1/8 cup medium grind cornmeal
• 1 cup oat milk
• 1 cup unbleached all-purpose flour
• 1/4 cup sugar
• 1/2 tsp kosher salt
• 2 eggs
• 1/4 cup(58g) melted cultured unsalted butter, cooled
• 2 tsp baking powder

Instructions

Combine everything except baking powder. Meanwhile, preheat oven to 375ºF. Grease a 10″ cast iron skillet and set aside. When the oven reaches 375 ºF, add baking powder to the mixture. Transfer to the prepared skillet and bake until golden and a toothpick inserted in the center comes out clean, 25 minutes. Let cool slightly before serving.

Notes

Compare to cornbread recipe #1, this recipe produced less sweet cornbread. Possible reasons are

• fine grind cornmeal dominated mix, essentially more cornmeal was used.
• more than 1 cup of AP flour since I did not scrap off excess flour, just shaken off.