Moist Cornbread
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1
1/4
cups
Cornmeal, Whole-Grain, Yellow
2
3/4
cups
White All-Purpose Wheat Flour
1
1/2
cups
Granulated Sugar
1/2
cup
melted
Butter, Salted
1/2
cup
Corn Oil
4
beaten
Eggs
2
1/4
cups
Whole Milk
1
1/2
Tbsp
Baking Powder
Prep Time:
15
Cooking Time:
35
- Whip the eggs until light and then combine with the butter and oil and set aside.
- Combine the cornmeal and milk, and set aside (soak at least 10 minutes to reduce cornmeal “grittiness”).
- Combine the flour, sugar and baking powder until thoroughly mixed.
- Quickly fold all the ingredients together until you have a moist batter.
- Pour batter into a greased pan and bake at 350 degrees for 34-40 minutes or until a toothpick inserted in the center comes out clean. Crust should be golden.
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