Cornbread

Name: Cornbread
Yield: 12 servings
Cuisine: American
Ingredients: 2 1/2 Cups flour; 1 1/2 Cups cormeal; 1/2 Cup sugar plus 2 tablespoons; 2 TBLS. baking powder; 2 tsp. salt; 2 Cups milk; 2/3 Cup cooking oil; 2 eggs slightly beaten

sandra53 @skw1551

Central Point, Oregon

My Mom Babe taught me how to make cornbread. We closely followed the Alber's Cornmeal cornbread recipe adding more sugar, melting Crisco shortening instead of using cooking oil, and adjusting the flour and cornmeal measurements. I use more flour and less cormeal instead of 50/50 so the cornbread does not crumble apart as bad. This is a sweeter cornbread with a cake like texture. So good!

sandra53 @skw1551

Central Point, Oregon

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Ingredients

12 servings

2 1/2 Cupsflour
1 1/2 Cupscormeal
1/2 Cupsugar plus 2 tablespoons
2TBLS. baking powder
2 tsp.salt
2 Cupsmilk
2/3 Cupcooking oil
2eggs slightly beaten

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Steps

1

Preheat oven to 400•
2

Combine cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl.
3

Measure oil, eggs, and milk.
4

Combine milk, oil, and slightly beaten eggs in a smaller mixing bowl.
5

Stir in liquid measurements to the dry ingredients and stir with large spoon. No mixer needed. Batter should be thicker than cake batter, but thin enough to pour. Add a tiny bit of milk to thin if needed.
6

Pour a puddle of cooking oil into 9x13" pan. Use paper towel or basting brush to coat sides and bottom of pan with oil. Leave excess oil in pan.
7

Pour cornmeal batter into pan anf bake for 25 minutes or until steak knife inserted into cornbread comes out clean.
8

Cut cornbread and serve warm with butter. It's good eaten with chili, soup, or beans of any kind.
9

Cut this recipe in half and bake in an 8x8" pan for less cornbread.
10