Cornbread Crumble

Recipe shared in partnership with The Pantry

Recipe adapted from Laura Pyles

Yield: about 4 cups

Ingredients

6 ounces all-purpose flour

6 ounces cornmeal

1 tablespoon baking powder

1 1/4 teaspoons kosher salt

3 ounces sugar

3 eggs

3/4 cup vegetable oil

1/2 cup whole milk

1/2 cups buttermilk

Instructions

- Preheat oven to 350F.

- In a medium mixing bowl, whisk together the dry ingredients and set aside.

-In a stand mixer, whip together the sugar and eggs until fluffy, then slowly add in the vegetable oil, then add the milk and buttermilk.

- Add the dry ingredients and mix until the batter has just come together.

- Pour the batter into a greased baking 1/4 sheet or one greased 8x8” pyrex dish.

- Bake for 20 minutes, or until the cornbread is golden brown on top.

- Allow to cool slightly, turn out cornbread and crumble onto a parchment lined sheet tray. Return to the oven and bake crumbles until crispy and golden, about 15 minutes more.