If you like your cornbread on the sweeter side, then THIS Southern Cornbread recipe for you! You’ll want to serve it with everything!
There are a few recipes that I feel everyone should have. This Southern Cornbread recipe is one of them! It goes with so many things, is easy to whip up, and it is amazeballs.
My husband loves the leftovers – and often claims plenty for himself! 😉 Unlike many cornbread recipes, this one is not gritty. I’m not a big fan of gritty cornbread. This recipe produces a thick, slightly cake-like, cornbread that is to die for!
Everyone has their quirks. When it comes to brownies or cornbread, I’m an edge-type of person (corners preferably) – my husband like the middles. I’m not suggesting that’s the secret to a happy marriage, but it sure helps. 😊 No matter if you prefer middles or edges, this cornbread is so simple to whip up. Slather on some butter, maybe a drizzle of honey …. mmmm hmmmm and take a big ol’ bite!
Yield: 12 servings
Prep: 10 minutes
Bake: 35 minutes
1½ cups cornmeal
2½ cups milk
2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
⅓ cup granulated sugar
⅓ cup packed brown sugar
2 large eggs
½ cup vegetable oil
Preheat oven to 400° F. (If using a glass baking pan, lower the oven temperature to 375° F.). Grease a 9x13x2-in. baking pan and set aside.
Whisk together cornmeal and milk in a large bowl. Add flour, baking powder, salt and both sugars, eggs, and oil. Whisk until smooth. Pour mixture into the prepared pan.
Bake for 30-35 minutes or until a toothpick inserted near the center tests clean.
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