Cornbread

prep time:: 20 min
total time:: 1 hr

Makes 24 servings

A moist, sweet corn bread with a crisp crust. This recipe can be made as a sheet of corn bread, large muffins, or mini muffins.

ingredients

1 1/2C (228g) Cornmeal
2 1/2C (615g) Milk
2C (250g) Flour
1T (14g) Baking Powder
1t (6g) Salt
2/3C (133g) Sugar
2 Eggs
1/5C (112g) Oil

directions

1
In a small bowl combine the cornmeal and milk; let stand for 5 minutes.
2
Preheat oven to 400 degrees F.
3
Grease and flour a 9x13 inch baking pan.
4
In a large bowl, mix together flour, baking powder, salt, and sugar.
5
Mix the cornmeal mixture into the flour mixture, add eggs, add oil, and mix until smooth.
6
Pour batter into prepared pan.
7
Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.

notes

146 calories per servings. The cornbread in the picture has been made into mini muffins. Muffins have been supplemented with rosemary and filled with butter.

Source: Joyce Spears