Shirley's Recipes

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Name: Sweet Corn Bread
Key Ingredient: cornmeal
Preparation: combine; bake
Cuisine: American
Source: cornmeal box/Leanne Van Horn
Food Group: grain
Meals: dinner
Courses: side
Temperature: hot, room
Effort: easy
Prep. Time: :20
Elapsed Time: :55
Servings: 9


1/2 cup yellow or white cornmeal
1-1/2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted
2 large eggs, lightly beaten
1-1/4 cups milk

Combine cornmeal, flour, sugar, baking powder and salt in medium bowl. Combine oil, butter or margarine, eggs and milk in small bowl; mix well.
Add milk mixture to flour mixture; stir just until blended. Pour into greased 8-inch square pan.
Bake in preheated 350F. oven for 35 minutes.

For muffins: Spoon batter into 18 to 20 greased or paper-lined muffin cups filling 2/3 full. Bake in preheated 350F. oven for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly. Serve warm.


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