Total Time
45mins
Prep 10 mins
Cook 35 mins

Moist, sweet and delicious! Serve with Breakfast, lunch or supper.

Ingredients Nutrition

Directions

  1. Preheat oven to 400F degrees.
  2. Butter 13x9x2" glass baking dish.
  3. Beat sugar and butter in large bowl until blended.
  4. Add eggs and beat until well blended.
  5. Beat in 2 cups water and cornmeal.
  6. Sift flour, baking powder and salt into small bowl.
  7. Add to cornmeal mixture, stir just until blended.
  8. Transfer batter to prepared pan.
  9. Bake until bread is golden brown and tester inserted into center comes out clean, about 35 minutes.
  10. Transfer dish to rack and cool corn bread slightly.
  11. Serve warm or at room temperature.
  12. (Can be prepared 1 day ahead. Cool bread completely. Cover with foil and store at room temperature).

Reviews

Most Helpful

This cornbread recipe is very similar to one I made 30 years ago for my boys, except I used molasses or syrup instead of sugar. It is delicious, and makes a wonderful breakfast bread. Also good spread with apple butter or blackberry jam...

Jo Evans March 08, 2002

This is a sweet, moist bread that serves as an excellent complimentary corn-cake side dish served with mexican dishes. Mexican just is not as good without it. I have found it is also good with chicken.

Dan'l July 15, 2002

I made this recipe tonight with a few modifications. I halved the recipe and used 2 eggs and then baked it in an 8X8 pan. I only had a metal pan. Don't know if that would make a difference or not, but it was done in my oven after only 22 minutes. It was a little bit drier than I was hoping for, maybe next time I will leave out a bit of the corn meal. But overall I really liked it!

KristiB in NE April 14, 2003

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