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.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQP5Kjp_Z78_OrPRglvyVsAIawc_K7rmio_sITtAFnzYn8gBLXNEVt3XOMiail7XI_sDUeba3gGDqs-3Luqd1gdMhq3hnVMiqyxr-EfCJIFxhLBnT_6Oe4vu4yBhIY6Q_IMbvgBIKUwA/s640/cornbread5.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDSuA0VCEnYEuJn2sDfm3wpzKnoIviQ9C2Fn4oblFOXOaUVSuFrUkYcMOh9mxdpJ1eGz3XOyRG4CwnwuyMaJXdm2Rrti509bgej-2e0QVlwV0vLLYc2T0v_Y82moQSWzHc2b4IiZNRgs/s640/cornbread2.jpg)
Cut-and-Paste Recipe
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
2 eggs
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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