Delicious, fluffy cornbread.
Cornbread is just one of those feel good foods. It’s so good when smothered with butter and honey or better yet, THIS honey butter! This recipe is for a 13×9 inch baking dish but can easily be cut in half and served in a 9-inch pan or large cast iron skillet. When making the full recipe you can also make muffins.
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| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
Pan
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Ingredients
- 1 cup cornmeal
- 3 cups flour
- 1 1/4 cup sugar
- 2 Tbsps baking powder
- 1 tsp salt
- 2/3 cup oil
- 6 Tbsp butter melted
- 4 eggs beaten
- 2 1/2 cup milk
Ingredients
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Instructions
- Heat oven to 350 F. In a large mixing bowl combine dry ingredients, make a well in the center and add oil, butter, eggs, and milk. Stir until just mixed. Bake in an 9X13-inch pan at 350 degrees for 30-35 minutes or until edges are slightly turning brown.
Recipe Notes
If baking in a mini muffin pan bake at 350 for 7-9 minutes or until toothpick in largest muffin comes out clean when tested.
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