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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I have to laugh when people rave about my moist, great-tasting cornbread . The recipe is on the back of the Quaker Corn Meal box and that's where this recipe comes from. It works perfectly every time. I did cut back just a hair on the sugar. The recipe here is a double one because I can't seem to make enough of it to satisfy everyone, so don't be afraid to halve it. Ingredients:
2 1/2 cups all-purpose flour |
1 1/2 cups white cornmeal or 1 1/2 cups yellow cornmeal |
1/3 cup sugar |
4 teaspoons baking powder |
1 teaspoon salt |
2 cups milk (i use whole milk) |
1/2 cup vegetable oil |
2 eggs, beaten or 4 egg whites |
pam cooking spray |
Directions:
1. Pre-heat the oven to 400 degree F.
2. Mix together all ingredients.
3. Spray a 13 x 17 half-sheet pan with Pam. (or use two 9 x 13 casserole dishes). Pour in the blended ingredients.
4. Bake for 25-30 minutes until golden brown on top.
5. Serve hot with butter.
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