Char's Super Bowl Cornbread |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I doubled this /recipe/jiffy-corn-muffin-mix-copycat-345502 and added it to this /recipe/copycat-duncan-hines-boxed-cake-mix-122139 and added an egg. Ingredients:
1 1/3 cups all-purpose flour |
1 cup yellow cornmeal |
6 tablespoons granulated sugar |
2 tablespoons baking powder |
1/2 teaspoon salt |
4 tablespoons vegetable oil |
1 1/4 cups sugar |
1/2 cup butter |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 2/3 cups buttermilk |
5 large eggs |
2 teaspoons vanilla |
1/2 teaspoon almond extract |
1/4 cup butter |
Directions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease a 13 x 9-inch baking pan, and line bottom of pan with parchment paper.
4. Combine first 5 ingredients in a bowl, mix well.
5. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
6. In a medium or large bowl, with an electric mixer, cream the sugar and butter until no granules remain (about 4 minutes).
7. In a small bowl sift together flour, baking soda and salt.
8. Add to the creamed mixture along with the buttermilk; mix well until blended (about 2-3 minutes).
9. Add in eggs and almond extract (if using); beat very well for 5 minutes on high speed.
10. Transfer to a prepared cast iron pan.
11. Bake on second-lowest oven rack for 45-60 minutes (check for doneness after 25 minutes).
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