Prep 10 mins
Cook 30 mins
This makes a 9x13 pan. It is a bit sweeter than most, but that's the way I like it.
- 3⁄4 cup sugar
- 2 eggs, beaten
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 2 tablespoons melted butter (or cooking oil)
- 1 1⁄2 cups milk
- Preheat oven to 350.
- Grease a 9x13 pan.
- Combine sugar and eggs.
- Sift together flour, cornmeal, baking powder and salt.
- set aside.
- Add milk and butter to egg and sugar mixture.
- Add flour mixture and mix quickly.
- put mixture into prepared pan.
- Bake for about 30 minute.
- until light golden brown.
I first saw this recipe at williams sonoma web site. it is moist and delicious. I only put 1 tbs of sugar and 4 tbs melted butter
This was a great and easy recipe for cornbread - my first attempt! I don't remember sifting the dry ingredients but it still turned out great. I served with soup and honey butter, and even though my DH said he didn't like cornbread that much he had several helpings. Mine baked longer than 30 minutes but my oven usually does that to me. Thanks.
This recipe produces a good cornbread, but still not what I am looking for. It was sweet, although I thought it a little bland. Also, it's sort of dry, though I cooked it exactly as the recipe was written. I would love a moister cornbread. Other than that, the taste is good and they rise beautifully into fluffy cornbread. Because I do not have a skillet, I appreciated that these bake in a 9x13 pan. Thanks for posting this recipe!