Ingredients

1½ cups King Arthur unbleached, all-purpose flour

1 tablespoon baking powder

½ teaspoon fine sea salt

½ cup vegetable oil

½ cup sugar

2 large eggs

1 cup whole or 2% milk

½ cup yellow cornmeal

Options

½ cup stemmed, seeded and deribbed, minced jalapeno chile pepper

-or-

½ cup minced green onion

-or-

2 tablespoons minced fresh rosemary or thyme

Preparation

  1. In a medium mixing bowl, sift together the flour, baking powder, and salt. Reserve.
  2. In another medium mixing bowl, whisk together the vegetable oil and sugar.
  3. Blend in the eggs thoroughly, and then whisk in the milk and cornmeal, along with any of the optional ingredients, if using.
  4. Add the flour mixture and mix gently until just combined. The batter will still be a little lumpy.
  5. Pour into a lightly greased 8- by 8-inch square metal baking pan or fill 9-10 indents of a mini popover or muffin pan about three-quarters full each (add an inch or so of water to each of the empty indents).
  6. Bake at 400°, in the upper third of the oven, for about 30 minutes for the square baking pan or about 20-22 minutes for the popover or muffin pan. When done, the cornbread will be lightly browned on top and will spring back when touched in the center.
  7. Remove from the oven and let cool slightly on a wire rack.
  8. Cut into squares or remove from the popover or muffin pan and serve warm.