Tasty Tuesday: Mom’s Moist Cornbread
Growing up, it was always a treat when Mom made cornbread. This moist, lightly sweet bread pretty much just melts in your mouth and we never had any problem cleaning up the pan!
I know a lot of people don’t really like cornbread, and honestly, I’ve had a lot of cornbread that I haven’t cared for either because it dry and bland. But this cornbread is anything but dry, so if you’ve been one of those people that has turned up your nose at cornbread, give this one a try. I’m guessing you just might like it!
1/2 c. sugar
1/2 c. butter
1 c. yellow corn meal
1 1/4 c. flour
3 tsp. baking powder
1/4 tsp. salt
1 c. milk
Cream sugar and butter; add eggs and beat well. Combine dry ingredients and mix alternately with milk.
Pour into a greased 9 in. square pan.
Bake at 350 for 30 to 35 minutes or until center is set and a toothpick inserted in middle comes out clean. Do NOT over bake- this is what keeps it so moist.
Note: If you want to make a double recipe don’t try baking this in a 9×13 pan. It won’t bake evenly (ask me how I know!). Instead use two 9 in. pans or even two pie pans will work.Add a Comment