This recipe for Sweet, High Rising Cornbread, by Sheila Gillespie, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cups all purpose flour 2 cups yellow cornmeal 1 1/2 cup sugar 1 tsp. salt 2 Tbsp. baking powder 4 eggs 3 cups milk (buttermilk is better) 2 1/2 Tbsp. vegetable oil 1/2 cup melted butter
Beat the eggs and add the milk and oil. Combine the dry ingredients and pour the wet over the dry. Then add the melted butter, stirring just enough to mix. Bake at 350 degrees in a 9 by 13 pan for 45 to 55 minutes or until a toothpick comes out clean.
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