IZZY'S CAKE CORNBREAD
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1 1/4 cups white sugar
- 1 tsp. salt
- 1/3 cup vegetable oil
- 4 eggs, beaten
- 1 cup buttermilk
- 3 cups all purpose flour
- 1/3 cup melted butter
- 1 1/2 cups whole milk
- 2 1/2 cup cornmeal
- 1/4 cup softened butter (to butter baking dish/pan)
- 3 tbs. all purpose flour
- 2 tbs. baking powder
- Carbohydrate 74.8629840974824 g
- Cholesterol 117.513472223263 mg
- Fat 28.7586418762519 g
- Fiber 4.24541184317437 g
- Protein 9.85650843756498 g
- Saturated Fat 14.2233832780048 g
- Serving Size 1 1 serv (161g)
- Sodium 302.753459380108 mg
- Sugar 70.617572254308 g
- Trans Fat 2.09057044350718 g
- Calories 589 calories
Preheat over 375To prepare your baking dish/pan, you going to butter the inside of your pan with softened butter then over that a layer of parchment paper. Next butter the inside of the parchment paper and shake in 3 tbs. of flour to cover the surface of the buttered parchment paper. Shake off any xtra flour, set aside.In a bowl mix together dry ingredients, 3 cups all purpose flour, baking powder, cornmeal, sugar and salt.In another dish combine wet ingredients melted butter, vegetable oil, milk and beaten eggs.Pour wet ingredient into dry ingredient and mix together, making sure to get rid of lumps. Do not over mix, over mixing will create a tough cornbread.Pour into baking dish/panPlace in oven at 375 for 55 min. to an 1 hr.Remove from oven, and place on cooling rack brush with melted butter and allow to cool for 15 min.Place dish on top of cornbread and then turn upside down to release cornbread.Slice and serve.
