Cornbread recipe

Cooking spray (or butter) for the baking pan

1 cup of flour

1 cup of cornmeal (farine de maïs)

¼  cup of sugar

2 teaspoons of baking powder (levure)

½ teaspoon of salt

1 egg

1 cup of milk

⅓ cup of vegetable oil

Preheat (préchauffer) the oven to 400℉ (200°C)

coats (enduire) an 8 x 8-inch (20 X 20 cm) baking pan with the cooking spray.

measure the flour, cornmeal, sugar, baking powder, and salt,

toss (mettre d’un coup) the ingredients into a bowl.

Stir (remuer) the ingredients with a large spoon until all are well mixed.

crack an egg into a small bowl and beat (battre) with a fork.

Pour (verser) the beaten egg into the middle of the well,

add the milk and vegetable oil.

stir the batter (pâte) until the ingredients are mixed.

Transfer the batter to the prepared pan (see instruction 2)

smooth out (lisser) the top using a small plastic knife.

Place the baking pan into the preheated oven.

Bake for about 25 minutes.

Remove from oven when a toothpick (cure dents) inserted into the center comes out (sortir) clean and when the top of the cornbread is golden brown.

Let cool (refroidir) in the pan for about an hour.

Cut and serve.