Homesteader Cornbread Best Family Recipes
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| Homesteader Cornbread |
"This recipe comes from my mom-in-law in Canada. It's the maximum moist corn bread that I actually have ever tasted. It's high-quality with chili con carne or as stuffing to your holiday turkey."
Ingredients :
- 1 half cups cornmeal
- 2 1/2 cups milk
- 2 cups all-motive flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2/3 cup white sugar
- 2 eggs
- half cup vegetable oil
Instructions :
| Prep : 15M | Cook : 15M | Ready in : 50M |
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- Preheat oven to four hundred tiers F (200 levels C). In a small bowl, combine cornmeal and milk; permit stand for 5 minutes. Grease a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, salt and sugar. Mix within the cornmeal mixture, eggs and oil till smooth. Pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, or till a knife inserted into the center of the cornbread comes out easy.
Notes :
- Reynolds® Aluminum foil can be used to keep food wet, prepare dinner it flippantly, and make smooth-up easier.
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