This cornbread recipe is sure to blow your mind. It is sweet, dense, moist, cake-y, and delicious. I tweaked it just a bit- I cut the amount of sugar in half and I didn't separate the eggs. It still tasted good so I call that a success.
We loaded our cornbread with cinnamon sugar butter (Land O'Lakes makes it and it is my favorite) and enjoyed a bowl of potato soup with it. As the source of this recipe says, it would be a perfect side to any meal though.
- 4 eggs
- 1 cup milk
- 1 tsp. vanilla
- 3/4 cup butter, melted
- 1 cup cornmeal
- 2 cups flour
- 3/4 cup sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- Preheat oven to 350 degrees Fahrenheit
- Grease an 8x8 pan.
- In a medium-size mixing bowl, combine eggs, milk, vanilla, and cooled melted butter and stir.
- Mix in cornmeal, flour, sugar, baking powder, and salt, stirring to incorporate - but do not over mix.
- Pour into your pan and bake for 35-45 minutes. Check with a toothpick to make sure it is cooked through.