For a 9×13 pan:
-¾ c cornmeal
-1 ¼ c sugar
1 ½ tsp salt
-1 TBS baking powder
-1 ¾ c flour
-½ c vegetable oil
-1 c milk
-2 eggs
For an 8×8 pan: (I usually make an 8×8 if it’s just the two of us eating. I did the math for you to half this recipe!)
-¼ plus 2 TBS cornmeal
-½ c sugar
-¾ tsp salt
-½ TBS baking powder
-½ c plus 6 TBS flour
-¼ c vegetable oil
-½ c milk
-1 egg
-Spray pan with cooking spray.
-Blend cornmeal, cornmeal, salt, baking powder, and flour into a bowl.
-In a separate bowl combine veg oil, milk, and egg(s). Blend liquid ingredients to dry using a mixer until just combined.
-Pour into baking dish. Bake at 375 degrees for about 20-25 min. Cool before cutting. Enjoy!
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As some of you may know, I’m a Disney person. We ate this cornbread at the fabulous Hoop Dee Doo Review Dinner Show in the early 2000’s. I didn’t know cornbread could taste so good! Please don’t use a box mix. This is so much better and besides the cornmeal, you probably have all the other ingredients in your kitchen. It’s flavorful and not dry like most cornbread recipes tend to be. Take it out of the oven as soon as you get a clean toothpick. The top doesn’t get as brown as you may be used to, but trust me, it doesn’t need to be. It’s the best cornbread recipe you’ll ever make, especially slathered with butter, honey, or my apple butter recipe I shared on my October 12 post. Disney Chefs do it right!
Since it’s chili season, cornbread is a must-do! My delicious Steak Chili recipe can be found on my homepage under archives/kitchen/and on page 4. These two recipes together are one of our favorite cold-weather weekend meals. Of course, Thanksgiving is two weeks today and if you’re making cornbread stuffing, you should use this recipe. Hope you enjoy it!
