We love cornbread around here! We used to buy “Jiffy” cornbread mixes and enjoyed them a lot. But then we found out we could make even better cornbread not-from-a-box! Thank you Sarah for sharing this recipe with us awhile back! We really love it! We have modified it recently to cut down on the sugar, and we have used whole wheat flour instead of all-purpose. Try it this way and then adjust to your liking!
Golden Sweet Cornbread
1 cup of all-purpose flour
1 cup of yellow cornmeal
2/3 cup of sweetener
1 teaspoon of salt
3 ½ teaspoons of baking powder
1 egg
1 cup of milk
1/3 cup of oil
Preheat oven to 400 degrees. Grease a 9 inch round cake pan. In a large bowl, combine dry ingredients. In a separate bowl, combine liquid ingredients and mix well. Stir into dry ingredients until well-combined. Pour batter into prepared pan. Bake in a preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Enjoy!
2 comments:
I am glad that you all enjoyed this recipe! And I'll have to try it with whole wheat flour . . . thanks for mentioning that!
Thank you for your comment, Sarah! You should definitely try it with whole wheat flour. We don't even notice that much of a difference anymore!
~Bianca
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