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!
- 1 1/2 cups cornmeal
- 2 1/2 cups milk
- 2 cups all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 eggs
- 1/2 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.
- Combine cornmeal and milk in a small bowl and allow to rest 10 minutes. Meanwhile, in a large bowl, combine flour, baking powder, salt, and both sugars. Mix in the cornmeal mixture, eggs and oil until smooth. Pour mixture into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted near the center tests clean.
Amount Per Serving: Calories: 318Total Fat: 12gSaturated Fat: 2gCholesterol: 32mgSodium: 280mgFiber: 1gSugar: 14gProtein: 6g
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