 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 18 |
|
Quick sweet cornbread recipe. This was DH's late grandmother's recipe. I like it because I can mix it up and be taking it out of the oven in less than 30 minutes. Great with chili, ham and cabbage, dried beans, stew, most anything. Ingredients:
1 cup self rising flour |
1 cup self-rising cornmeal |
1 cup milk |
1/4 cup oil |
1/4 cup sugar |
2 eggs |
Directions:
1. Preheat oven to 425°F
2. Spray or grease a 9x9 pan for tall cornbread or a 9x13 pan for thinner cornbread.
3. In a medium mixing bowl, stir all ingredients till mixed.
4. Pour in greased pan and bake 20-25 minutes. Cool 1 minute before cutting.
|
|