Alton Brown's Cornbread

Alton Brown’s Cornbread
Serves 8.

About 1/2 tablespoon butter, plus more for serving
1 1/2 cups cornmeal
1 1/4 cups whole milk
1/2 cup vegetable oil
2 large eggs
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon fine salt

1. Heat the oven to 450°F. Butter an 8-inch baking pan well on all sides.

2. In a large bowl, soak the cornmeal in the milk for 15 minutes. Then beat the oil and egg into the cornmeal-milk mixture.

3. In a medium bowl, whisk together the flour, baking powder, and salt. Stir the flour mixture into the wet mixture until just combined. 

4. Pour the batter into the pan and bake until the cornbread is golden brown and a toothpick comes up clean when inserted into the center, for about 25 minutes.

5. You can serve it right out of the pan or invert it onto a cutting board. Cut and serve with salted butter! Recipe Adapted from “I’m Just Here For More Food” by Alton Brown.