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Moist Cornbread

1
14
cups
Cornmeal, Whole-Grain, Yellow
2
34
cups
White All-Purpose Wheat Flour
1
12
cups
Granulated Sugar
12
cup
melted
Butter, Salted
12
cup
Corn Oil
4
beaten
Eggs
2
14
cups
Whole Milk
1
12
Tbsp
Baking Powder
Prep Time:
15
Cooking Time:
35
  1. Whip the eggs until light and then combine with the butter and oil and set aside.
  2. Combine the cornmeal and milk, and set aside (soak at least 10 minutes to reduce cornmeal “grittiness”).
  3. Combine the flour, sugar and baking powder until thoroughly mixed.
  4. Quickly fold all the ingredients together until you have a moist batter.
  5. 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.
submitted by rennevat
Cuisine: Mexican
Course: Cakes