Prep 10 mins
Cook 30 mins
This cornbread is great for stuffing, a recipe passed on from my mother-in-law. If you're like me and don't like plain cornbread, freeze the leftovers for further stuffing servings
- 2 eggs
- 295.73 ml milk
- 59.14 ml vegetable oil
- 354.88 ml yellow cornmeal
- 177.44 ml flour
- 4.92 ml salt
- 59.14 ml white sugar
- 12.32 ml baking powder
- Beat eggs, milk and oil together.
- Add all dry ingredients to wet and mix well.
- Pour mixture into greased 8"x8" cake pan.
- Bake 400F for 25-30 minutes or until toothpick inserted in the center comes out clean.
This is a really good cornbread recipe. Next time I make it I think I will bake it in a 10 x 6 pan as I like cornbread to the a little thinner but otherwise its great. Made for I Recommend tag game.
Yum! This is a very good cornbread recipe: Super easy and quick to throw together and really tasty, too! I made it in shaped muffin molds, but other than that followed the recipe to a t and it was perfect! After exactly 25 minutes I could take the cornbread out of the oven and thats when the hardest bit about this recipe started: Waiting for it to cool so that I could try it. ;) It has a nice sweet flavour and a dense texture (what I like in cornbread).
Thanks a lot for sharing this winner with us, Aggie9!
Update: Ive just made this again and this time I reduced the sugar to 1 ts and also the oil by half using more milk instead. It still came out fabulous. THANK YOU once again for sharing this amazing recipe with us!
Thanks to pic a chef I chose to try this recipe.
Great quick & easy recipe to make any morning with a nice turn out.
My DH loved them....