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Cornbread Super Moist Recipe

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This recipe for Cornbread Super Moist is from Greg's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups flour
1 1/2 cups cornmeal
1/4 cup sugar
1 ½ tablespoons baking powder
1 teaspoon salt
1/2 cup (8 tablespoons) butter, melted
1/2 cup oil
1 1/4 cups milk
3 large eggs
Directions:
Directions:
Preheat oven to 350 degrees and grease a 9×13 inch pan.

In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.

In a medium bowl mix together butter, oil, milk, and eggs.

Add wet ingredients to dry ingredients and mix until combined.

Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).

Allow to cool for 15-20 minutes in the pan before cutting into squares and serving.

Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
55 minutes/ 10 minutes Prep Time/ 45 minutes cook time

 

 

 

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