THE BEST Cornbread

1 1/2 c. plus 4 Tbsp. unbleached all purpose flour
1 c. granulated sugar
1/2 c. plus 4 Tbsp. fine cornmeal
1 Tbsp. baking powder
1 tsp. salt
1 c. whole milk
1/4 c. vegetable oil
1/4 c. greek yogurt
2 large eggs, beaten

Heat oven to 375 degrees F. Spray the ends of two 8- or 9-inch loaf pans with baking spray, and line the centers with a strip of parchment paper. Set aside.

Add flour, sugar, cornmeal, baking powder and salt to a medium-sized mixing bowl bowl, whisk to combine.

Add milk, oil and beaten egg to a medium bowl and whisk together.

Add dry ingredients to the liquid mixture in batches, mix with a rubber spatula just until combined (don’t overmix).

Pour batter into loaf pan and tilt pan to ensure batter is evenly spread or use a large cookie scoop (3 Tablespoons) to portion out muffins.

Bake for 27 to 28 minutes, until golden brown, and when a wooden toothpick inserted into the center comes out clean. (If making muffins, bake for 17 to 18 minutes).

Allow cornbread loaf to cool at least 15 minutes before slicing.

adapted from: The Little Kitchen