June Pan Cornbread
Ingredients
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1¾ cups all-purpose flour
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1¾ cups cornmeal
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⅓ cup sugar
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1 tablespoon baking powder
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1¼ teaspoons salt
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½ teaspoon baking soda
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1⅓ cups whole milk
Tools
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whisk
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medium bowl
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measuring cups
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measuring spoons
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large bowl
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spatula
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June Pan
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liquid measuring cup
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fork
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cooling rack
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode using the button below.
June Oven
Combine the dry ingredients
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda.
large bowl
measuring cups
measuring spoons
whisk
1¾ cups all-purpose flour
1¾ cups cornmeal
⅓ cup sugar
1 tablespoon baking powder
1¼ teaspoons salt
½ teaspoon baking soda
Combine the wet ingredients
In a medium bowl, whisk the milk, oil and eggs until combined.
medium bowl
1⅓ cups whole milk
⅔ cup vegetable oil
4 large eggs
liquid measuring cup
fork
Add the wet to the dry ingredients
Add the wet ingredients to the dry ingredients and gently mix with a rubber spatula until just combined. Do not overmix. For the maximum crown (the best top or dome for your cornbread), let the batter rest 3-4 minutes.
spatula
Pour the batter into the June Pan
Coat the June Pan with nonstick spray. Pour the batter into the prepared June Pan and use a spatula to gently spread it to the edges and smooth the top.
June Pan
nonstick cooking spray
Bake the cornbread
Transfer the June Pan to the middle shelf of the June Oven. Bake the cornbread 17 minutes, until the top is light golden brown and a toothpick comes out clean when inserted in the center. June will notify you when the cornbread is ready.
Serve
Remove the cornbread from the June Oven and set on a cooling rack. Allow to cool in the pan for 5 minutes. Slice and serve warm.
cooling rack