Hello friends! Today I wanted to share a great recipe i came across for homemade cornbread. I found this recipe on Pinterest at http://myfindsonline.com/fluffy-cake-like-homemade-cornbread/
You can click on the photo above to access the recipe or you can copy and paste the link (written out above) to your browser. I also kept the link visible in the photo above just in case that helps too.
Our five year old is a picky eater. Wait, that's an understatement! There are only about 4 foods he will actually eat and cornbread is one of them. When I first made this recipe he ate the entire pan in about 8 hours. He had it for breakfast, lunch, snack, and dinner which is saying a lot given the fact that he usually never really eats the same food item more than once a day. I know, yikes! Lol
I've made cornbread for all of us before but it was always so crumbly (which I don't really mind) but once it fell apart our five year old refused to eat it. This recipe is a bit more hearty so it stays together better, but it's also light and fluffy. So saying that I love this recipe is also yet another understatement! This has become my new go to recipe and it is already being requested on a regular basis, I see many more fresh loaves of cornbread in my future ;)
FLUFFY CAKE-LIKE CORNBREAD
Ingredients
1/2 cup yellow cornmeal
1 1/2 cup flour
2/3 cup sugar
1 TBSP baking powder
1/2 tsp salt
1/3 cup vegatable oil
3 TBSP unsalted butter, melted (ok I confess...I used 4-5)
2 eggs
1 1/4 cups milk
Directions
1. Preheat oven to 350 degrees
2. Combine all ingredients in a medium to large mixing bowl and mix until just blended
3. Pour into an 8x8 baking pan lined with parchment paper or non-stick cooking spray and bake for
30-40 minutes or until it starts to lightly brown on top and edges
***I added in about an extra 1/4 cup of cornmeal just because, you can also pour the blended mix into 2 loaf pans and bake also***
I hope you enjoy this recipe!
You can click on the photo above to access the recipe or you can copy and paste the link (written out above) to your browser. I also kept the link visible in the photo above just in case that helps too.
Our five year old is a picky eater. Wait, that's an understatement! There are only about 4 foods he will actually eat and cornbread is one of them. When I first made this recipe he ate the entire pan in about 8 hours. He had it for breakfast, lunch, snack, and dinner which is saying a lot given the fact that he usually never really eats the same food item more than once a day. I know, yikes! Lol
I've made cornbread for all of us before but it was always so crumbly (which I don't really mind) but once it fell apart our five year old refused to eat it. This recipe is a bit more hearty so it stays together better, but it's also light and fluffy. So saying that I love this recipe is also yet another understatement! This has become my new go to recipe and it is already being requested on a regular basis, I see many more fresh loaves of cornbread in my future ;)
FLUFFY CAKE-LIKE CORNBREAD
Ingredients
1/2 cup yellow cornmeal
1 1/2 cup flour
2/3 cup sugar
1 TBSP baking powder
1/2 tsp salt
1/3 cup vegatable oil
3 TBSP unsalted butter, melted (ok I confess...I used 4-5)
2 eggs
1 1/4 cups milk
Directions
1. Preheat oven to 350 degrees
2. Combine all ingredients in a medium to large mixing bowl and mix until just blended
3. Pour into an 8x8 baking pan lined with parchment paper or non-stick cooking spray and bake for
30-40 minutes or until it starts to lightly brown on top and edges
***I added in about an extra 1/4 cup of cornmeal just because, you can also pour the blended mix into 2 loaf pans and bake also***
I hope you enjoy this recipe!