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Kitchen Sink Stories on 6.17.2012
By far the moisted recipe I have tried. Only cut back on the sugar. It was fantastic!
Sweet, Moist Cornbread
Description
Delcious cornbread that won’t dry out your mouth.
Ingredients
- 1-½ cup All-purpose Flour
- ⅔ cups Plus 2 Tablespoons Sugar
- ½ cups Cornmeal
- 1 Tablespoon Baking Powder
- ½ teaspoons Salt
- 1-¼ cup Milk
- 2 whole Eggs, Lightly Beaten
- ⅓ cups Oil (vegetable Or Canola)
- 3 Tablespoons Butter, Melted
Preparation
1. Preheat oven to 350°F. Prepare a 9-inch round baking pan by coating it in cooking spray or butter, or place cupcake liners in a cupcake pan.
2. Combine flour, sugar, cornmeal, baking powder and salt in a bowl and whisk together.
3. Combine milk, eggs, oil and melted butter.
4. Pour batter into prepared pan.
5. For the round baking dish, bake for 30-35 minutes. For the cupcake pan, bake 18-20 minutes.
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