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.
Ingredients
- ½ cups cornmeal: 1 piece
- ½ cups milk: 2 piece
- all-purpose flour: 2 cups
- baking powder: 1 Tbsp
- salt: 1 tsp
- white sugar: 0.66667 cup
- eggs: 2 piece
- vegetable oil: 0.5 cup
Metric Conversion
Stages of cooking
-
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
-
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.
-
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
