Thursday, January 17, 2008

Schamelot Cornbread

This is our favorite cornbread! Sweet, moist--sort of like cake. We always make enough for breakfast the next morning. Mmmm, cornbread, milk and honey!

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder 1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil

1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

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