Fluffy Sweet Cornbread
Try this Fluffy Sweet Cornbread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 teaspoon salt
- 2 large eggs
- 3 teaspoons baking powder
- 1 1/2 cups all purpose flour
- 1/2 cup yellow cornmeal (i use bob's red mill)
- scant 1/2 cup sugar
- 1 1/3 cups milk (i use organic skim milk)
- 1/3 cup vegetable or other oil (i've used olive oil sunflower seed oil, grapeseed oil)
- Carbohydrate 155.529627197155 g
- Cholesterol 855.799999980117 mg
- Fat 23.8636870214837 g
- Fiber 5.0413037995734 g
- Protein 52.5270088717561 g
- Saturated Fat 7.82982774116176 g
- Serving Size 1 1 recipe (631g)
- Sodium 540.992421979831 mg
- Sugar 150.488323397582 g
- Trans Fat 4.05005698964414 g
- Calories 1063 calories
Preheat oven to 350 degrees F. Spray an 8" or 9" square or round baking pan with cooking spray. I used a 9". In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Whisk to combine. In a separate bowl whisk eggs, milk and oil until well combined. Pour into flour mixture and whisk just until combined. (Or, use one bowl method. See notes below.) Pour batter into prepared pan. Bake for about 25 minutes or until toothpick inserted in center comes out with a few moist crumbs. Serve warm or at room temperature.
