- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup 2% milk
- 1/4 cup canola oil
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Add the eggs, milk and oil. Beat just until moistened.
- Spoon into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Yield: 9 servings.
Reviews forCornbread Squares
"Mmmm. Bakes high & light with TJ's gluten free flour & Hodgson Mill Yellow Corn Meal, which is finely ground. I used avocado oil as canola oil is rancid & unhealthful. DH likes sweeter taste, so put in 3/4 cup organic cane sugar. Baked longer for 35 minutes."
"Tasted great. So easy to make and so moist! Will definitely make this again."
"it really was fluffy and moist, not crumbly, had a nice taste to it, not too sweet, not too bland, just right. Had some left over from supper, and i'm pouring me a glass of nice cold buttermilk for desert. Yum"