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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I grew up with this as a side for chili & stew. It wasn't until I went to Marie Calendars and had their corn bread that I learned that most corn breads aren't sweet. I've converted my in-law's to this sweet version. Try it and you may be converted too! Ingredients:
1 cup margarine |
2 cups sugar |
4 eggs |
2 cups cornmeal |
1 cup flour |
4 teaspoons baking powder |
1 teaspoon salt |
3 cups milk |
Directions:
1. Cream margarine and sugar in an electric mixer. Add eggs, one at a time.
2. Sift together cornmeal, flour, baking powder and salt.
3. Alternate adding dry mixture with milk.
4. Pour into greased 13 x 9 baking dish.
5. Bake at 350 for 45-50 minutes or until toothpick comes out dry.
6. ****NOTE: This recipe can easily be halved. Just use a 8 x 8 baking dish.
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