This recipe for sweet cornbread is super moist and yummy. It makes a perfect accompaniment to my recipe for Mac and Cheese Chile and goes great with soup and salad.
Author: Celia Becker @ www.AfterOrangeCounty.com
Serves: 12
Ingredients
4 Eggs, Beaten
2½ Cups Milk
⅔ Cup Vegetable Oil
1 Cube Butter (1/2 Cup), Melted
3 Cups All-Purpose Flour
1⅓ Cup Granulated Sugar
1 Cup Yellow Cornmeal
2 Tablespoons Baking Powder
1 Teaspoon Salt
Instructions
Preheat oven to 350 degrees F.
Grease a 9" x 13" x 2" baking pan.
In a medium bowl combine eggs, milk, vegetable oil and melted butter.
In a separate medium bowl whisk together flour, sugar, cornmeal, baking powder and salt.
Add the dry ingredients to the wet ingredients and stir just until blended.
Pour into prepared baking pan.
Place in center of preheated oven and bake for 35 minutes or until toothpick inserted in center comes out clean.
Cool in pan on wire rack.
Best when served warm.
Notes
This recipe was adapted from Albers Yellow Corn Meal's recipe for Sweet Corn Muffins.
Recipe by After Orange County at http://afterorangecounty.com/2016/02/12/a-snow-day-and-a-sweet-cornbread-recipe-from-stone-hill-cottage/