Ingredients
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
Method
Sources
📖
RecipeNLG
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Chinese gongfu tea tray — drainage system for tea ceremony
Bread baking kit — banneton, lame, liner, dough scraper, whisk
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Chinese gongfu tea tray — drainage system for tea ceremony
Bread baking kit — banneton, lame, liner, dough scraper, whisk
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 375 degrees F. In a small bowl, combine cornmeal and milk; let stand for 10 minutes, whisk a few times. Grease a 9x13 inch glass baking dish. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth, beat for 5 min. Pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean. Suggestions: switch ingredient amounts between the cornmeal and flour; use half white and half light brown sugar.