Cornbread II
This cornbread gets its moisture and a faint citrus note from orange juice mixed in with the milk. The cornmeal soaks in that liquid for ten minutes before anything else happens, which softens the grain so the crumb stays tender instead of gritty. You can use as much juice as you like, though a quarter to a half cup works best. It is a quick batter, made with a single egg and plain vegetable oil.
Instructions
Heat the oven to 400°F (205°C). Grease a 20-centimeter (7.9 in) baking pan and set it aside.
Stir the cornmeal into the milk and orange juice mixture and leave it to stand for 10 minutes so the cornmeal softens.
In a separate bowl, mix the flour, sugar, baking powder and salt.
Add the egg and the oil to the soaked cornmeal and stir to combine. Add the dry ingredients and stir just until no dry patches remain.
Pour the batter into the greased pan. Bake for 15 to 20 minutes.
Make it personal.
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