Sunday, June 5, 2011

Sweet Cornbread

I've been trying to come up with a good cornbread recipe since moving here, since we can only find corn flour and not corn meal. All cornbread recipes out there use corn meal! This is an adaptation of an recipe that uses corn flour instead. And it's pretty good if I do say so myself!

Original recipe credit:
yield: 15 servings

2 cups corn flour
3/4 cup white flour
3/4 cup whole-wheat flour
2 1/2 cups milk
1 Tbsp baking powder
1 tsp salt
6 Tbsp white sugar
2 eggs
1/2 cup oil

1. In a large bowl combine flours and milk, stirring with a whisk. Let sit for 10 minutes.
2. While flour mixture sits, preheat oven to 400°.
3. Add remaining ingredients to flour mixture, stirring well with a whisk. Pour into a greased 9 x 13 baking dish. Bake at 400° for 35-40 minutes or until a knife inserted in center comes out clean.

No comments: