This recipe is my secret weapon. I’ve never eaten a more moist and delicious cornbread and everyone agrees. I cannot make this without being asked for the recipe, most recently by my parents when they were out for a visit in January.
Full disclosure – when you see the ingredients in this recipe, you will know why it’s so good. Not nearly as healthy as my sister’scornbread recipe, this one reads more like a yellow cake recipe with a bit of cornmeal mixed in. Thanks to my college roommate Alison for the recipe I adapted this from.Mix your dry ingredients in one bowl. I usually sift them to eliminate clumps.
Mix your wet ingredients in another.
Pour dry ingredients into wet ingredients and stir until just combined. Bake in a greased 8x8 pan for 35 minutes at 350F.
I usually double this recipe and divide it into two pans. The second pan can be wrapped in plastic wrap and tinfoil and frozen for up to three months.
Al’s Heavenly Cornbread
½ cup cornmeal
½ cup wheat flour
1 cups all-purpose flour
2/3 cup granulated sugar
1 Tbsp baking powder
½ tsp salt
1/3 cup oil
3 Tbsp melted butter
1 ¼ cup milk
Combine dry ingredients in a medium bowl. Combine wet ingredients in a large bowl. Pour wet ingredients into dry ingredients and stir just to combine. Bake in a greased 8” square pan @ 350F for 35 minutes.
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