Cornbread

A great cornbread that I had at IceLab.

Recipe from here.

Ingredients

• 480 ml flour
• 240 ml cornmeal
• 240 ml sugar
• 1 1/2 tbsp baking powder
• 1 tsp salt
• 115 g melted butter
• 120 ml neutral oil
• 300 ml milk
• 3 large eggs

Instructions

• Preheat oven to 175 degrees celsius and grease a 23x33 cm pan.
• In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
• In a medium bowl mix together butter, oil, milk, and eggs.
• Add wet ingredients to dry ingredients and mix until combined.
• Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
• Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.