Prep 10 mins
Cook 30 mins
We are traditionally not cornbread lovers which left the obvious question: "What do I serve with Chili?" I found this. It's now our favorite (notice lots of sugar). I'm mostly posting it so I don't lose the recipe - paper and I don't tend to get along. If anyone else wants to try it, I hope you like it.
- 3⁄4 cup cornmeal
- 1 1⁄2 cups flour
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 3⁄4 cup sugar
- 2 eggs
- 1 1⁄2 cups canned milk
- 1⁄2 cup oil
- Combine the dry ingredients.
- Combine the wet.
- Make a well in the dry and add the wet.
- Combine but don't mix too much, just till moist.
- Bake at 350* for 30 minute in a greased 9x13 pan.
It was pretty good. I liked the simplicity.
This cornbread is AWESOME!!! I made it for Monday Night Footall with some friends and they RAVED about it. It's prefectly moist, and very sweet! I added about a tablespoon of Cinnamon and a teaspoon of nutmeg for some spice - yum! Bake for about 26-27 minutes, 30 is too long!
Delicious! Wanted some corn muffins with my chili and this fit the bill! I didn't have can milk on hand so used fat free half and half that I wanted to get used up before it went bad. I made a half batch and filled my muffin cups 3/4 full and baked for about 22 minutes and they were done! Got 10 muffins making the half batch and what we don't eat up will definitely freeze well. Thanks for sharing this! :)