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Moist and Easy Cornbread

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Moist and Easy Cornbread

Make a batch of this cornbread tonight! It’s the perfect accompaniment to hearty soups, chili — just about anything!

Moist and Easy Cornbread

1 cup all-purpose flour
1 cup cornmeal
2 to 4 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/4 cup vegetable oil

Stir flour, cornmeal, sugar, baking powder, and salt in bowl. In separate bowl, beat eggs, milk, and oil. Add to flour mixture and stir until smooth. (Do not over beat.) Pour into greased 9 x 9 baking pan. Bake at 425 degrees F. for 20-25 minutes until golden brown. Serves 8.

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Get creative!  Mix any or all of these into the batter for a more savory cornbread (you can reduce the sugar if you’d like): jalepeño peppers, pepper Jack cheese, drained canned corn, scallions.

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1 Susan Higgins { 04.06.17 at 1:19 pm }

Hi Tracy, The trick is the right proportion of flour to cornmeal. More flour makes it less crumbly. If you’re using too a high a proportion of corn meal, the bread doesn’t have enough gluten to hold it together. Try using a little less corn meal and more flour.

2 Tracy { 04.06.17 at 10:59 am }

I am looking for a cornbread that is not so crumbly…is this it? I have tried this recipe and I do cook in a cast iron skillet. Why is my cornbread so crumbly. I hate it!

3 shirley wilson { 04.05.17 at 6:26 pm }

Leave out the sugar, oil,baking powder, salt and 1 egg Use 2 cups of self rising cornmeal mix, and buttermilk.Use a hot cast iron skillet with bacon grease. Bake at 450 deg. for 15 minutes for the best, crunchiest southern cornbread.

4 Donna M. { 04.05.17 at 6:24 pm }

Totally agree with Donna Willard!

5 Donna Willard { 04.05.17 at 5:56 pm }

Oh no! Here in the south it has to be made in a cast iron skillet with no sugar added.Cast iron makes for a good crumchy crust on the bottom.Just slice it open and slather on the butter.Can’t get any better than this but biscuits are right up there with it. Cornbread and anything you want to eat it with gets my vote!

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