Post by Darlene on Jan 29, 2011 1:31:20 GMT -5
Advanced note: I use a glass pyrex 9x13 pan to bake my cornbread in. I drop a couple tablespoons of bacon grease into it and preheat the pan while I am preheating the oven, while I mix up the batter. When the oven, and the pan, is hot, I remove the pan and use a pastry brush to brush the bacon grease onto the sides of the pan, then pour the batter in. You can do it this way or with shortening, or you can just put the batter into a cold greased pan. Your call.
2 1/2 cups flour
1 1/2 cup cornmeal (real cornmeal, not self-rising cornmeal or the like)
1/2 cup PLUS 2 Tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
1/2 cup oil
2 eggs
Preheat oven to 400 degrees.
Combine dry ingredients into a large bowl and mix well. Add milk, oil and eggs and mix until well blended.
Pour into a prepared pan (as described above), bake for 25 minutes.
2 1/2 cups flour
1 1/2 cup cornmeal (real cornmeal, not self-rising cornmeal or the like)
1/2 cup PLUS 2 Tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
1/2 cup oil
2 eggs
Preheat oven to 400 degrees.
Combine dry ingredients into a large bowl and mix well. Add milk, oil and eggs and mix until well blended.
Pour into a prepared pan (as described above), bake for 25 minutes.