This Cornbread Recipe is made from scratch with a great texture and delicious flavor. It’s perfect topped off with some butter and honey or along side homemade Chili.
I have searched so long for a cornbread recipe that wasn’t hard or dry or crumbly. I finally got it right with this recipe. This is my go-to cornbread recipe, for sure. It’s the one I always reach for when I need a good ol’ piece of cornbread. I love it topped with this honey butter topping. I use it on my Mormon Muffins as well. Always. You can also use this recipe as the topping for a Tamale Pie. Make this soon. Do it!
Ingredients
3/4 cup cornmeal
1 3/4 cup flour
2 tsp. baking powder
1 1/2 tsp. salt
3/4 cup granulated sugar
2 eggs
1 (12 oz) can evaporated milk
1/2 cup oil
Directions
- Mix together the sugar, eggs and milk and oil.
- Add the cornmeal, flour, baking powder and salt. Mix until combined.
- Pour into a greased 9×13 pan.
- Bake at 350 for 30 minutes.
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