Medium Bread Soup

Homesteader Cornbread

Name: Homesteader Cornbread
Prep time: 13 min
Cook time: 21 min
Total time: 34 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1.5 cups cornmeal; 2.5 cups milk; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 0.67 cups white sugar; 2 eggs; 0.5 cups vegetable oil

Total Time

34 min

13m prep · 21m cook

Servings

4 people

Rating

—

Difficulty

Medium

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This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.

Ingredients

1.5 cups cornmeal
2.5 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
0.67 cups white sugar
2 eggs
0.5 cups vegetable oil

Instructions

1

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
2

In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
3

Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.