Tuesday, January 10, 2012

Golden Sweet Cornbread

Chay is not a fan of cornbread because he thinks it's too dry. Well this recipe takes cornbread to a whole new level. It is moist and delicious. I grabbed this from my friend Emily. She made it once for me and all I could say was "This is like corncake not cornbread."


1 cup all purpose flour
1 cup cornmeal
2/3 cup white sugar
3 1/2 teaspoons baking powder
1 tsp salt
1 egg
1 cup milk
1/3 vegetable oil


1. Preheat oven to 400 degrees. Spray or lightly greese 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk, and oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20-25 minutes or until toothpick comes out clean. DO NOT OVER BAKE.

The key is to make sure you take it out of oven slightly before it looks done.


Scrappycath said...

I'm making your recipe today, it sounds and looks so yummy! In step 2 you mention salt, but I don't see it in the ingredient list. Was just wondering how much salt do you use?

April said...

I noticed that the other week when I was making this recipe...I'm so sorry. Luckily I have two copies of the recipe and one of them had the right salt.

1 teaspoon of salt
I will edit the recipe so you can print the right one.

Scrappycath said...

Thank you!!!