Best Corn Bread Recipe EVER!

This is a sweet corn bread, perfect for spicy foods like chili. This recipe is by far the best corn bread recipe I have found (and I have tried many of them). If you are making something on the sweeter you can remove half the white sugar. A less health alternative that does make this recipe taste better is to substitute lard for the oil. Either way, the results are amazing.

Ingredients:

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup Oil (Vegetable, olive)
¼ cup Maple Syrup or honey
2 eggs

Instructions:

Prep: 15 m – Cook: 30 m – Ready In: 50 m

Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine cornmeal and milk; let stand for 10 minutes. Grease a 9×13 inch baking pan.

In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the eggs, oil and syrup and add the cornmeal mixture, and stir 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. Run a knife along the edges and turn out onto a cooling rack. Once cooled down some (10-15 minutes), cut into desired size pieces.

Tip: Putting foil over the top of the pan will make a softer bread.