CATEGORIES
Fall

Homesteader Cornbread

Prep:
15 m
Cook:
30 m
Ready in:
45 m
Fluffy and soft Homsteader Cornbread. Will make a great little snack to share.
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INGREDIENTS
Servings: 12
Cornmeal - 1 1/2 cups
Milk - 2 1/2 cups
All-purpose flour - 2 cups
Baking powder - 1 tbsp.
Salt - 1 tsp.
White sugar - 2/3 cup
Eggs - 2
Vegetable oil - 1/2 cup
DIRECTIONS
  1. Heat the oven to 400° F (200° C, Gas Mark 6). In a small bowl, mix together cornmeal and milk; set to rest for 5 minutes. Grease a 9x13 baking pan.
  2. In a large bowl, whisk together baking powder, flour, salt and sugar. Add the cornmeal mixture, eggs and oil and mix until there are no lumps. Pour batter into prepared pan.
  3. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean, with no streaks of batter.
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