Did you grow up with cornbread, oh my goodness, I certainly did!!
We ate it with everything but mainly with beans, fried tators and canned tomatoes and macaroni! Since everything comes a full circle, I am back to making cornbread but I love it with chili, a big old pot of pinto beans and I use it to make my Thanksgiving dressing.
- 2 cups milk
- 1/2 cup butter, melted
- 2 large eggs
- 2 1/2 cups yellow cornmeal
- 2 cups all purpose flour
- 1/2 cup sugar
- 2 Tbsp baking powder
- 1 tsp salt
1. Heat oven to 400 degrees F and grease a 9 X 13 pan
2. Beat milk, butter and eggs. Stir in remaining ingredients
3. Pour into pan and bake 20-25 minutes.
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