Gabriella Hewitt

Friday, October 8th, 2010
Friday Recipe – Corn Bread

Fall is in the air andI am in the mood for warm savory foods that make me feel full and toasty. Nothing goes better with turkey and pumpkin pie than cornbread. I found this recipe on

Homesteader Cornbread By: WILLOWSMOM99
“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.”
Prep Time: 15 mins
Total cook time: 30 mins

1 1/2 cups cornmeal 2 1/2 cups milk 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2/3 cup white sugar 2 eggs 1/2 cup vegetable oil

Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9×13 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.

courtesy of

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