Thursday, June 20, 2013

Cornbread Even My Husband Likes

I combined a few things that I like about cornbread to come up with this recipe! Jereld doesn't usually like cornbread, but he said he will have to take a few pieces of this with him to work...SUCCESS! If you like sweet cornbread, this recipe is for you!

Cornbread Jereld (cheesy that I named it after him???)

3 2/3 C. flour
1/3 C. nonfat dry milk
1 C. yellow corn meal
2 C. white sugar
3 Tbsp. baking powder
1 tsp. salt
13 Tbsp. butter, melted (I used the salted variety)
4 eggs
1 2/3 C. milk
1 tsp. vanilla extract 

Mix flour, nonfat dry milk, cornmeal, sugar, baking powder, and salt in a large mixing bowl. Add melted butter and combine until it is an even texture throughout. Add eggs, milk, and vanilla, and mix with a hand mixer until mostly smooth (you will still have some clumps, but that is OK!). 

Spray an 11x13 pan with cooking spray (or you can use a 9x13 and a 4x8 bread pan for the leftovers like I did--your choice). Pour batter into prepared pans. Bake at 350 degrees F for 25-35 minutes or until an inserted toothpick comes out clean. 

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