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Super Moist Corn Bread

Source and licence

"Super Moist Corn Bread" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Super_Moist_Corn_Bread, revision 4525522), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Super_Moist_Corn_Bread&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4525522

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Preheat oven to 425°F (220°C). If using a Dutch oven, preheat with 16–18 glowing charcoal briquettes, with 3 times as many on the top as on the bottom.
  2. In a large bowl, mix cornmeal, flour, baking powder, baking soda, and brown sugar, if used.
  3. In another bowl, whisk together the milk, yogurt, egg, and melted butter or olive oil.
  4. Gradually add the dry mixture to the wet mixture and stir until just combined, no longer.
  5. Immediately pour into the greased pan and bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.