Prep 15 mins
Cook 35 mins
This was in our local TV Cookbook called "KCTS Cooks" (favorite recipes) This was sent in by Eric Morse from Puyallup, Washington. He said this was handed down from his mother Lorraine, and everyone knew her as Grandma Larry, in Quilcene, Washington. He also said that you'll love this with chile! DH and I thought it rated a 5 star!
- 2 cups unbleached flour
- 1 cup yellow cornmeal
- 2 teaspoons salt
- 5 teaspoons baking powder
- 1 1⁄2 cups brown sugar, firmly packed
- 1⁄2 cup butter, plus
- 1 tablespoon butter, divided
- 5 large eggs, well beaten
- 1% low-fat milk
- Preheat oven to 350 degrees.
- Combine dry ingredients in a large bowl.
- Spray a 9X13-inch pan or large cast iron skillet with nonstick spray and place about 1 tbls butter in pan.
- Heat pan in oven until is melted to coat the bottom.
- Add eggs and butter to dry ingredients.
- Add enough milk so that batter is a little thicker than pancake batter.
- Pour in melted butter (from heated pan) and stir to combine.
- Pour batter into heated pan and bake for 30 to 35 minutes or until golden brown and a toothpick inserted in center comes out clean.
This is great! Made as directed, except don't make my mistake of over-baking per my photo. Thanks, TeresaS! Made for PRMR tag game.
Delicious cornbread! We love sweet cornbread and this hit the spot! I made 1/2 recipe and only used 1/2 the salt, unsalted butter, and 2 whole eggs & 1 egg yolk. Thanks, TeresaS, for sharing this one! It will be used again and again!
5 stars for a cornbread that is just perfect in it's amount of sweetness. Didn't even need to add butter when right from the oven. And, it was even better an hour later once cooled. I too cut down on the amount of salt requested and also used unsalted butter. This went very well with my Spicy Shepherd's Pie. Going to go back to this one again. Thanks Theresa~ Tagged for 123Hitwonders 08'