Sunday, April 19, 2009

Corn Bread

So I made a quick hamburger soup/stew (YUMMY)

Had to have my favorite cornbread with it.... seriously didn't like cornbread until I had this... I have used this recipe for several years
- it is on the side of the Albers Corn Meal box

Oh yes I almost always double the recipe... in an 9 by 12 pan (or whatever size they call it)

Sweet Corn Bread

1 1/2 cups all-purpose flour
2/3 cup sugar (I usually half the sugar)
1/2 cup ALBERS Yellow Corn Meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted
Directions:PREHEAT oven to 350° F. Grease an 8-inch square baking pan.COMBINE flour, sugar, cornmeal, baking powder and salt in a medium bow. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.BAKE for 35 minutes or until wooden pick inserted in center comes out clean.FOR MUFFINS:SPOON batter into 18 to 20 greased or paper-lined muffin cups, filling 2/3 full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.

1 comment:

Emily said...

Tried it! It was really good! Thanks for the recipe!