Super Moist Sweet Cornbread

I’ve been in trouble all week. Megan hasn’t liked any of the meals I’ve made. She only wants chicken with pasta. Thank goodness I made the cornbread with the beans. It scored me a couple of points with her and it gave her a side dish for her 5th peanut butter sandwich of the week.

Taylor was upset because I built the Halloween village without her. So she’s already called dibs on the Rudolph village for Christmas.

Mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the eggs, milk, vinegar and butter.

Pour the milk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy).

Pour the batter into the prepared baking dish. Bake for 20 minutes.

6 tablespoons unsalted butter, melted
1 cup cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 Tbs white vinegar
1 1/2 cups whole milk

Directions
Preheat the oven to 425 degrees. Spray an 8-inch baking dish with cooking spray.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.

In a separate bowl, mix together the eggs, milk, vinegar and butter. Pour the milk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

Bake for 20 minutes or until top is golden brown and a toothpick inserted into the middle of the corn bread comes out clean. Remove cornbread from oven and let it cool for 10 minutes.

Adapted from Paula Deen

Calories 245
Fat 12.0g
Carbohydrates 29.6g
Fiber 1.5g
Nutrition Grade B-

Today’s Leopard Print Find:┬áMy Secret Candle – Pumpkin Spice

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