Crispy, moist, sweet homemade cornbread recipe

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Crispy, moist, sweet homemade cornbread recipe

 

Ingard here, thanks to my friend Rhonda P. for sharing this homemade cornbread recipe with my family.

My sister laughingly refers to it as ‘Corn Cake’.

It is moist, sweet and crispy and hands down the BEST cornbread I have ever encountered in my life.

Here is how this is made:

8 inch pan

13×9 inch pan

FlourNeed a coupon? Use $.50 off any Gold Medal Product

1 ½ cup

3 cup

Sugar (can use less, as it can be sweet)

2/3 cup

1 ½ cup

Baking PowderNeed a coupon?

1 Tablespoon

2 Tablespoon

Yellow Corn meal

½ cup

1 cup

Salt

½ teaspoon

1 teaspoon

MilkNeed a coupon?

Use .75 off any brand of Milk White or Chocolate excluding Soy Milk 1 or 2 half gallons (Idaho or Utah coupon ONLY)

1 ¼ cup

2 ½ cup

Eggs (lightly beaten)

2

4

Vegetable oil

1/3 cup

2/3 cup

Butter or margarine (melted)

3 Tablespoon

6 Tablespoon

Turn on your oven to 350 degreesMix all dry ingredients together

Add wet ingredients

Mix all wet ingredients until wet

All mixed up, now get that pan buttered.Grease your baking pan (I used butter)

Pour the batter into your greased baking pan (mine is the 13×9 Pyrex dish)

Bake at 350 degrees for 45 minutes.

Doesn’t it look happy?

Enjoy this with butter, honey or jam. Perfect as a side with chili or beef stew.

This recipe originally was designed for a 8 inch baking dish and I doubled it because it was just was not enough for my hungry hippos. 🙂

1 COMMENT

  1. Every ass**le thinks they can post their recipe on Internet and call it the best now. This was, by far, the worst cornbread I’ve ever eaten. Sugar cookie flavored crumbles of corn cake. Nasty. Next time I see “family favorite”, I’m going to ask how fat their family is..

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