Moist Homemade Cornbread
-From Susan O'Hara
You can buy cornbread in a box, but if you look
at the list of ingredients on the box you might want to make it from scratch instead. It isn't hard, and there's
a pleasant sense of satisfaction at the end.
This is the most moist corn bread that you will
ever have, and it won't crumble
while you eat it. It's great to eat with many dishes, smothered in butter,
or as stuffing for your holiday turkey. Try it, you'll like it!
- 1 1/2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 eggs
- 2 1/2 cups milk
- 1 tablespoon baking powder
- 2/3 cup white sugar
- 1/2 cup vegetable oil
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, combine corn meal and milk; let stand for 5 minutes.
In a large bowl, whisk together flour, baking powder,
salt and sugar. Stir in the cornmeal mixture, eggs, and oil; mix until smooth, but do not beat. Pour batter into
Bake at 400 degrees F (200 degrees C) for 30 to
35 minutes, or until a knife inserted into the center of the pan comes out clean.
Makes 1 - 9x13 inch pan