Homesteader Cornbread

          

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.

Original recipe makes 1 9×13-inch pan

Ingredients

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

  • PREP

    15 mins

  • COOK

    30 mins

  • READY IN

    50 mins

Directions

  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 9×13 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.

Nutrition

Calories: 234 kcal
Carbohydrates: 33.1 g
Cholesterol: 31 mg
Fat: 9.3 g
Fiber: 1.3 g
Protein: 4.9 g
Sodium: 253 mg

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