The Best Cornbread

This recipe came from a cook book that the ladies in our church made. It is our family's favorite because it is sooo good and sweet. Sometimes we jokingly call it “corn cake” because it has more sugar than cornmeal. We usually grind our own cornmeal from popcorn kernels. I think it also makes it taste really good! 

This recipe makes an 8” square pan. But we have a big family and we really like it. So we usually triple it and bake it in a huge 11 x 15” roasting pan for 40 minutes.

Sweet Cornbread

from Stefanie Gover

1/2 cup cornmeal

1 1/2 cup flour

2/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup oils (I usually use olive oil or a mix of olive and coconut oil)

2 eggs

3 tablespoons melted butter

1 1/4 cups milk

Grease an 8-inch pan.  Mix the dry ingredients.  Mix the wet ingredients.  Add the dry to the wet. Pour the batter into the pan. Bake at 350' for 35 minutes, or until a tester comes out clean.