Homesteader Cornbread

• cornmeal↗1 1⁄2 cups
• milk↗2 1⁄2 cups
• all-purpose flour↗2 cups
• baking powder↗1 tablespoon
• salt↗1 teaspoon
• white sugar↗2⁄3 cup
• eggs↗2
• vegetable oil↗1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 400*F. In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.

2. 2

   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.

3. 3

   Bake it at 350*F. oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

4. 4

   Tip's: If your bread is too dense try beating the batter longer next time. In the original recipe It stated to beat for 5 minute I know this seems extreme, but it will help. This helps whip more air into it.

5. 5

   If you like it on the sweet side see Chef Grpa recipe#503887 #503887 You will love it.

6. 6

   Since it's impossible for me, just to follow a recipe ( and believe me, this cornbread is as good as gold when you do the original ), here are a few variations on the theme which jazzed it up for my picky crew I did over the years: switch ingredient amounts between the cornmeal and flour; let the milk/cornmeal mixture sit for 10 minutes or so and whisk it a few times; use half white and half light brown sugar; mix the whole batch for at least 5 minute on low speed; bake in a glass pyrex and reduce oven temp by 25 degrees. then soften some butter in the microwave, mix with honey and a pinch of salt ( to taste ) and slather this righteous bread with that spread.