We prefer good old Southern cornbread with our beans but sometimes want it sweeter. Here’s a sweet version to hold up the butter. —Stacey Feather, Jay, Oklahoma
- 2-1/2 cups all-purpose flour
- 1-1/2 cups cornmeal
- 1 cup sugar
- 4 teaspoons baking powder
- 1-1/2 teaspoons salt
- 3/4 cup shortening
- 2 large eggs
- 2-1/2 cups whole milk
- Preheat oven to 400°. In a large bowl, combine the first five ingredients. Cut in shortening until mixture resembles coarse crumbs. In another bowl, whisk eggs and milk; stir into crumb mixture just until moistened.
- Pour into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm. Yield: 15 servings.
Originally published as Sweet & Moist Corn Bread in Taste of Home Christmas Annual Annual 2015, p54
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