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easy cornbread Recipe

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This recipe for easy cornbread, by , is from The hawley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

james hawley
Added: Tuesday, January 17, 2006


2 cups stone-ground yellow cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons room temperature butter
1/3 cup sugar
2 large eggs at room temperature
2 cups milk

preheat the oven to 400 degree f
butter or spray a 9 inch cast iron skillet
in a large bowl, whisk together the cornmeal,flour,baking powder,and salt.

in a mixer, mix butter, and sugar and mix until lidht and airy,
add the eggs in one at a time, mix well between each egg.

add the cornmeal mixture to butter mixture in 3
parts. put part 1 in then add 1/2 your milk in.
then put part 2 of cornmeal mixture in.
next put last of milk in.
then put all the last cornmeal mixture in.
mix well until batter is a thick batter.
scrap batter in to pepared buttered or spayed pan.
smooth the top .
bake until lightly browned and toothpick comes out clean, about 30 minutes. set aside to cool slightly before serving... enjoy it sounds hard but its not..

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
prep time 20 - cook time 30




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