Perfect Cornbread
This is the quickest, easiest, most delicious cornbread. So moist it almost doesn't need a butter pat, but let's not get ahead of ourselves.
Yield
24 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 2 | cups |
cornmeal
yellow |
|
| 1 ½ | cups |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
baking powder
|
*
|
| 4 | large |
eggs
|
|
| 3 | cups |
milk
|
|
| 2 ½ | tablespoons |
vegetable oil
|
|
| ½ | cup |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 473 | ml |
cornmeal
yellow |
|
| 355 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
baking powder
|
*
|
| 4 | large |
eggs
|
|
| 7.1E+2 | ml |
milk
|
|
| 38 | ml |
vegetable oil
|
|
| 118 | ml |
butter
melted |
|
Directions
Preheat oven to 350℉ (180℃) F.
Grease a 12 by 8 inch pan, or if you have a cast iron skillet use it!!
Sift flour, cornmeal, sugar, salt, and baking powder.
In separate bowl, mix eggs milk and veggie oil.
Pour wet ingredients over dry ingredients then add melted butter, stir until just combined.
Bake about one hour.
