Does anyone else just adore cornbread? As soon as the air starts to feel frosty, I want to make cornbread. I tried several different recipes before finding this gem. It’s tried and true and DELICIOUS! Mrs. Pear posted her favorite chili recipe and it made me want to post my cornbread. Why not pair the two this weekend?!
Yields: 1 (9X13) pan or 24 muffins
2 C flour (you can substitute 1 C of whole-wheat)
2 C cornmeal (I use yellow)
2 Tbsp. baking powder
2 tsp. salt
2 large eggs
1 C brown sugar
2/3 C vegetable oil
2 C milk
Preheat oven to 350 degrees. Grease pan or muffin tin or use paper liners. In a large bowl, whisk together dry ingredients. Set aside. In a medium bowl, whisk together the eggs, brown sugar and vegetable oil until mixture is smooth. Whisk in the milk a little at a time. Add wet ingredients to dry ingredients all at once and whisk just until combined (don’t over mix). Pour into prepared pan(s). Bake: muffins 12-15 minutes, 9X13 pan 30-40 minutes. Enjoy!