Friday, September 26, 2008

Homesteader Cornbread

I've been looking for this for ages- a cornbread that is moist and delicious with a crisp crust but does not require sour cream or creamed corn (ew!). This was a universal hit with the fam, so it must be shared.

1 1/2 c. cornmeal
2 1/2 c. milk
2 c. flour
1 Tb. baking powder
1 tsp. salt
2/3 sugar
2 eggs
1/2 c. vegetable oil

Preheat oven to 400 degrees. Combine cornmeal and milk- let it stand for 5 minutes. Grease 9x13 baking pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour into prepared pan.
Bake in preheated oven for 30 to 35 minutes or until a knife insterted in the center of the cornbread comes out clean.

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