Basic No-Fail Cornbread

Bone Man's Note:

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.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 12

• 2 ½ cups all-purpose flour
• 1 ½ cups white cornmeal or 1 ½ cups yellow cornmeal
• 1⁄3; cup sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 cups milk (I use whole milk)
• ½ 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.

Reviews

[lnglwan]

Thank you, thank you! I've used the same recipe before but sadly lost it! I've been searching all over the internet for it! This recipe works everytime, in fact I even like to spice it up by adding finely chopped chillies to it.

[Chef Dudo]

Very good. Made half the recipe and baked it in an iron-cast skillet. It was done in 30 minutes and next time I'll just remember to put the skillet in the middle of the oven, not on the bottom as I did now. This so as to give the bread more colour on the top. Used soy milk as I wanted it to be non-dairy since we had it with a meat chili. (I don't mix meat and dairy). Easy to make and indeed moist and very good tasting. Yes, we loved it! Thanks for posting.