Wednesday, November 17, 2010

Sweet Corn Bread

Sorry it's been a while since I've posted a recipe! I was in Arizona for a few days enjoying some sunshine. When I got back to Idaho the weather had turned cold and it had even snowed! So along with the cold weather came a craving for Chili and cornbread. This recipe is found on the Alber's Cornmeal box, but it's the one I always use! Turns out great everytime. I will make it for breakfast too, really good with honey drizzled on it while still warm! This recipe is for a sweeter cornbread, but I like it that way. It's Yummo crumbled into Chili (See my Wendy's chilli recipe on this blog) on a cold day!

Sweet Corn Bread
(Makes 12 servings)

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup Albers® White or Yellow Corn Meal
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp butter, melted

PREHEAT oven to 350°F. Grease 8 or 9-inch square baking pan.
COMBINE flour, sugar, corn meal, baking powder and salt in medium bowl.
 Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.
BAKE for 30 to35 minutes or until wooden pick inserted in center comes out clean and the edges are turning golden brown.
Let cool for about 10 minutes, cut into squares and serve! Yummo!

You can also make this into muffins. Just grease your muffin tins, and fill 3/4 's full. Then bake in 350 degree oven for 18 to 20 minutes or until golden brown around the edges and the toothpick comes out clean when inserted in the center!

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