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Step 3Bake
Pour your mix into a greased pan, or lined muffin cups.
I used an 8x8" square Pyrex pan for my double batch, producing a roughly 1 1/2" tall result when baked. If you'd like your cornbread thicker or thinner, adjust pan size accordingly. Figure it will rise to approximately 1.5 times the height of your batter.
Bake at 350-400 F until a toothpick inserted in the center comes out clean1, and the top is just becoming golden brown.
1 When I say "clean" I don't mean perfectly clean - there will still be moisture and some small crumbs sticking to the skewer. But it will look significantly different from the gloppy mess that will stick to your skewer if the center is still uncooked.
I used an 8x8" square Pyrex pan for my double batch, producing a roughly 1 1/2" tall result when baked. If you'd like your cornbread thicker or thinner, adjust pan size accordingly. Figure it will rise to approximately 1.5 times the height of your batter.
Bake at 350-400 F until a toothpick inserted in the center comes out clean1, and the top is just becoming golden brown.
1 When I say "clean" I don't mean perfectly clean - there will still be moisture and some small crumbs sticking to the skewer. But it will look significantly different from the gloppy mess that will stick to your skewer if the center is still uncooked.
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