Golden Corn Cake
A tender, faintly sweet cornbread baked in a shallow pan until the top turns deep gold. It comes together in one bowl and is best eaten warm, split and buttered.
Ingredients
- cornmeal — 0.75 cups
- all-purpose flour — 1.25 cups
- sugar — 0.25 cups
- baking powder — 5 tsp
- salt — 0.5 tsp
- milk — 1 cups
- egg — 1 pc
- butter, melted — 2 tbsp
Instructions
- Heat the oven to 220°C (425°F) and butter a shallow baking pan or an ovenproof skillet.
- Whisk the cornmeal, flour, sugar, baking powder and salt together in a large bowl.
- Beat the egg into the milk, pour it over the dry ingredients with the melted butter, and stir just until the batter comes together.
- Pour into the hot pan and spread level.
- Bake for about 20 minutes, until the top is golden and a skewer comes out clean.
- Cut into squares and serve warm with butter.