Prep 10 mins
Cook 35 mins
My favorite corn bread. Sweet just the way I like it.
- 354.88 ml flour
- 158.51 ml sugar
- 118.29 ml cornmeal
- 14.79 ml baking powder
- 2.46 ml salt
- 295.73 ml milk
- 2 large eggs, lightly beaten
- 78.07 ml oil
- 44.37 ml butter or 44.37 ml margarine, melted
- Preheat oven to 350°F Grease 8-inch square baking pan.
- Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
- Pour into baking pan. Bake for 35 minutes or until wooden pick comes out clean.
- For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.
This is a great recipe ... there are several tweaks that can be done to get even more flavor out of it: skew the flour to cornmeal ratio... it's CORNBREAD :) i make mine with only 3/4C flour and 1 1/4C cornmeal .. the extra cornmeal makes for a richer flavor ... also increased salt to 1 tsp .. and reduced oil to 1/4C perfection when made in a cast iron skillet
This is a GREAT recipe. I was looking for a cornbread recipe that was a little sweeter than a lot of the others I had found. After reading several of the reviews, I knew this would be a good one. Like some others, I chose to make this in my 12 inch iron skillet and it came out perfect. I greased the skillet and put it in the oven as it was preheating. I mixed the ingredients, poured into the skillet and then drizzled a little honey over the top for some added sweetness. Bottom line? My family can't get enough of this. They love it. I baked it for exactly 29 minutes at 350 degrees. If you don't have an iron skillet, do yourself a favor and get one. They aren't expensive and you'll thank me for nudging you in that direction. Enjoy.
This is everything I've ever wanted in cornbread! So good you can eat it plain for dessert. I've never been fond of cornbread because its always been way too dry, crumbly and crusty for my tastes. This cornbread is cake-like in texture, NO crumbles...super moist...and the truly great thing was it STAYED that way....even after it had been sitting for a couple hours and totally cooled off. I went to have a leftover slice, and it was still moist, soft, sweet and wonderful. After reading recipes and reviews, the dryer, crustier, crumblier cornbread is very Southern, and the sweet cake-like cornbread is considered Yankee. You might like only one type, or both for different occasions. This recipe gets tops for the Yankee style! I'm making another pan right now for dinner again!