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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is a recipe I got from the Alber's brand cornmeal box a number of years ago. It's my favorite cornbread recipe. It's sweet, but not too sweet. They've since changed the recipe on their box and I'm grateful I kept the old one...while the new isn't bad, it's really sweet...it tastes like corn-flavored cake. This is a happy medium. Best served hot with lots of butter (imo), but good cold, also. I'm posting this here for safe-keeping. Note: You can measure out and mix the dry ingredients together and keep in in a tightly closed container for those times when you need to whip up a quick batch of cornbread. For a killer crust on the cornbread, use a cast-iron skillet. Ingredients:
2 cups cornmeal |
2 cups flour |
1/2 cup sugar |
2 tablespoons baking powder |
2 teaspoons salt |
2/3 cup oil |
3 eggs |
2 cups milk |
Directions:
1. Combine dry ingredients in a bowl and mix well.
2. Combine oil, eggs and milk together and mix well.
3. Stir dry ingredients into liquid ingredients just until blended; do not over-mix.
4. Pour into a well-buttered 9x13 inch pan or an equivalent-size cast-iron skillet.
5. Bake at 400 degrees for 25 minutes or til done.
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