INGREDIENTS 

Dry Ingredients 

1.5 cups flour 

1/2 tsp salt 

1.5 cups corn meal 

1/4 tsp baking soda 

1 tbsp baking powder

Wet Ingredients 

1/4 cup brown sugar 

3/4 cup granulated sugar 

1 cup milk 

1/2 cup neutral oil 

1/2 cup butter melted 

3 eggs 

TOOLS NEEDED 

Either a cast iron skillet or a 9x 13” baking tray. 

Parchment paper 

INSTRUCTIONS 

Preheat the oven to 350F. 

Grease a 9 x 13 “ pan or a large cast iron skillet and line with parchment paper. 

In a large bowl. Combine all the dry ingredients. Whisk until well combined and the flours look integrated.

In a separate mixing bowl, cream together the oil, butter and sugars using a whisk or hand mixer. 

Add in the eggs one by one. Mix for about 2 minutes. 

Pour in the milk. Mix until well combined (about 2 minutes). 

Pour the wet ingredients into the dry ingredients. Mix until all the flour is incorporated into the wet mixture. 

Pour the cornbread batter into the lined pan. Bake for 15- 20 minutes. 

Let cool for 8 minutes. Serve with chilli or alone!