Great moist cornbread, not too sweet, goes well with chili for lunch or dinner or with preserves for breakfast!
Combine cornmeal and milk; let stand for at least 60 minutes.
Preheat oven to 375 deg. F. Grease a 9x13 inch baking pan.
Mix flour, baking powder, salt and sugar. Add in the cornmeal mixture, eggs and oil, stir until smooth. Pour batter into prepared pan
Bake in preheated oven for 20 to 25 minutes, or until a knife inserted into the center of the cornbread comes out clean.
I like to let stand so that cornmeal is moist. If you prefer a crunch you can cut down soaking time. You can increase sugar up to 2/3 cup if you like it sweet, I like to taste the corn more. Watch carefully, can burn easily. cover loosely with foil if browning too fast.
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Influences: Retro Comfort Food, Asian, Indian
Location: 100 Mile House, BC
Favorite Piece of Cooking Equipment: KitchenAid Mixer
Favorite Recipes: Yorkshire Pudding, Five Bean Five Alarm, Key Lime Chicken, Mango Cheesecake, Asian Summer Steak Salad, Mango Chicken Salad, Jam Pudding, Rhubarb Crisp, Apple Pan Dowdy,
What else? Don't expect low cal, low carb , low fat, low sodium or low anything. I'd rather eat a smaller serving of "full whatever" than sacrifice taste. I love old fashioned from scratch recipes but I like modern techniques and tricks too.