Basic No-Fail Cornbread
"I have to laugh when people rave about my "moist, great-tasting cornbread". The recipe is on the back of the Quaker Corn Meal box and that's where this recipe comes from. It works perfectly every time. I did cut back just a hair on the sugar. The recipe here is a double one because I can't seem to make enough of it to satisfy everyone, so don't be afraid to halve it."
photo by Bone Man
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 cups white cornmeal or 1 1/2 cups yellow cornmeal
- 1⁄3 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups milk (I use whole milk)
- 1⁄2 cup vegetable oil
- 2 eggs, beaten or 4 egg whites
- Pam cooking spray
directions
- Pre-heat the oven to 400 degree F.
- Mix together all ingredients.
- Spray a 13" x 17" half-sheet pan with Pam. (or use two 9" x 13" casserole dishes). Pour in the blended ingredients.
- Bake for 25-30 minutes until golden brown on top.
- Serve hot with butter.
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Reviews
-
I had to give 3, not because of the recipe...but maybe because of my doing: I live in France, and tried to get the ingrediants... plus I had to convert the measures.... although it tasted good, I found that from the top to bottom of each slice, it went from yellow to brownish at the bottom...I just bought my stove, so its hard to know what happened.... I think the measurment of the oil must have been off.... not sure... I will have to try it again... it did taste like cornbread :) and it is no fail.... so what can I say LOL I think I might need to buy american measuring cups and spoons... -
Thank you, thank you! I've used the same recipe before but sadly lost it! I've been searching all over the internet for it! This recipe works everytime, in fact I even like to spice it up by adding finely chopped chillies to it. -
Very good. Made half the recipe and baked it in an iron-cast skillet. It was done in 30 minutes and next time I'll just remember to put the skillet in the middle of the oven, not on the bottom as I did now. This so as to give the bread more colour on the top. Used soy milk as I wanted it to be non-dairy since we had it with a meat chili. (I don't mix meat and dairy). Easy to make and indeed moist and very good tasting. Yes, we loved it! Thanks for posting.
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
