Southern Sweet Cornbread |
| Name: |
Cynthia McDaniel-Soll |
| Base: |
Ft. Lewis |
| Recipe: |
This recipe is for a fluffy, sweet cornbread that is a family favorite at my house.
2/3 cup white sugar
1 teaspoon salt
1/3 cup softened butter (not melted!)
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1 tablespoon baking powder
3/4 cup cornmeal
1 1/3 cups milk
Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 9 x 13 pan.
In a large bowl, beat first four ingreadients together until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.
(To make cornmeal muffins, fill 12 muffin tins and increase cooking time to 25 to 30 minutes.) |
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