A delightful twist on classic cornbread, this recipe offers a moist and flavorful bread perfect for any occasion.
In a large mixing bowl, combine the flour, salt, sugar, baking powder, baking soda, dry milk powder, and cornmeal.
Mixing the dry ingredients thoroughly ensures an even distribution of leavening agents.
Transfer the dry mix to an airtight container for storage or proceed to the next step if baking immediately.
Store the mix in a cool, dry place to maintain its freshness.
Preheat your oven to 425°F (220°C).
Preheating the oven ensures even baking.
In a separate bowl, whisk together the egg, water, and melted butter.
Ensure the butter is not too hot to avoid cooking the egg.
Combine the wet ingredients with the dry mix, stirring until just combined.
Avoid overmixing to keep the cornbread tender.
Pour the batter into a lightly greased 8-inch square baking pan.
Use a spatula to spread the batter evenly in the pan.
Bake in the preheated oven for 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Check the cornbread a few minutes before the timer ends to avoid overbaking.
Allow the cornbread to cool slightly before slicing and serving.
Serve warm with a pat of butter or a drizzle of honey for added flavor.
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