This is the BEST corn bread recipe I have ever tried. It still tastes great several days after making it if it lasts that long. So here it is, sorry no pic
Dry Ingred
1 1/2 cups flour
1/2 cup corn meal
2/3 cup granulated sugar
1 Tbs. baking powder
1/2 tsp. salt
Wet Ingred.
1/3 cup oil
3 Tbs melted butter (not marg)
2 eggs
1 1/4 cup milk
Blend the dry ingred together and then blend the wet ingred together and then combine the two. Pour in greased 8x8 square pan and bake at 350 degrees for 35 min.
*make sure it is cooked in the center before taking it out. I have to bake mine a few minutes extra to ensure the middle is cooked.
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2 comments:
I'm so excited to try this! Rykker LOVES corn bread!
So I decided to try this and it was good, so good it was almost like a dessert! Matt really liked it because it reminded him of a cake his grandpa used to make:)
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