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World's Best Cornbread
In my opinion this is the best cornbread I have ever
had and really the only cornbread I enjoy. It is very moist (like a
cake), a little sweet (but not too much), and so wonderful hot out of the
oven.
Makes 16 Servings
| 1 cup |
All-purpose flour |
| 1 cup |
Corn meal |
| 1/4 cup |
Granulated sugar |
| 4 tsp. |
Baking powder |
| 1/2 tsp. |
Salt |
| 1 cup |
Milk |
| 3 |
Eggs |
| 1/4 cup |
Oil |
Preheat oven to 500º. Mix dry ingredients together. Add the rest of the ingredients and beat with a wire whisk
(or a spoon) until all lumps are gone. Pour into a greased and preheated iron skillet or a greased square pan. Bake until
a knife poked into the center comes out clean (approximately 15 minutes).
Tips
 | To make cornbread muffins, pour the batter into a greased muffin pan (filling each cup half-way) and bake until a
knife poked in the center of the center-most
muffin comes out clean. |
| Corn oil gives the bread a good flavor. However, you may use vegetable, canola oil, or melted butter instead. |
This is an original recipe that may not be used commercially without the consent of the owners of
RachelPautler.com.
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