Monday, March 26, 2012

Homesteader Cornbread

Homesteader Cornbread with Slow Cooker Baked Beans and Sauteed Cabbage
The original recipe of this was found in the Cookbook, which I found at my library. When I looked the recipe up online, the only difference I could see between them was the change from an 8 x 8 inch pan to a 9 x 13 inch pan. That's a big difference!

I decided to use the recipe from the coobkook, and used a 8 x 8 inch pan. It made some mile-high cornbread! The pieces were so huge, my family only ate about half of the 8 x 8 pan. The leftovers got turned into Cornbread Dressing for another meal later in the week.

But the cornbread itself was moist, just enough "corny" without being gritty, and my new favorite cornbread recipe! My husband isn't a huge fan of cornbread, but he really enjoyed this recipe. I think one piece of this cornbread constituted as my four year old's whole dinner.

Next time I will probably use the 9 x 13 inch pan for the regular recipe or make a half recipe for a 8 x 8 pan.

Homesteader Cornbread
recipe adapted from

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
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9 x 13 inch baking pan.

In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. 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.

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