Friday, February 15, 2013

Perfect Cornbread

For years I've been searching for the perfect cornbread recipe. Most of the loafs I've made in the past have always turned out dry and/or bland. Not anymore. I found this recipe on and followed the suggestions from the folks leaving comments below... so I'm not sure exactly who to credit this one for since the suggestions were made by several different people. This is a moist, slightly sweet, cornbread that goes perfectly with any comfort food dish. I enjoy mixing some soften butter, honey & a pinch of salt and then spreading on my cornbread. Ymmm!

Perfect Cornbread


2 cups cornmeal
2 1/2 cups milk
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup white sugar
1/3 cup brown sugar
2 eggs
1/2 cup vegetable oil


1. Preheat oven to 375 degree F.

2. In a small combine cornmeal and milk. Whisk together and let stand for 10-12 minutes, whisking occasionally.

3. Grease a 9 x 13 glass pyrex dish.

4.  In a large bowl, whisk together flour, baking powder, salt, white sugar and brown sugar. Mix in cornmeal mix, eggs and oil. Blend for 5 minutes or until smooth.

5. Pour mixture into dish and bake for 30-35 minutes. Serve warm.

1 comment:

  1. But what you really need is a well seasoned cast iron skillet...those turn out the best cornbread with a little bit of crispy around the edges...