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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, reduce the temperature to 450º, 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 (15-20 minutes).
  • Corn oil gives the bread a good flavor. However, you may use vegetable, peanut oil, canola oil, or melted butter instead.

 

This is an original recipe that may not be used commercially without the consent of the owners of jonrachel.com.

Copyright © 2005 Rachel L Gardner
Last Modified: Thursday, October 06, 2011
Send mail to rachel@jonrachel.com with questions or comments about this web site.