1 cup all-purpose flour
1 cup yellow corn meal
1/4 cup sugar
4 tps. baking powder
3/4 tsp. salt
2 eggs
1 cup milk
1/4 cup vegetable oil
Preheat oven to 425 degrees F. Stir together the flour, cornmeal, sugar, salt, and baking powder in med. bowl. Add eggs, milk, and oil. Beat by hand with a wooden spoon until smooth ( do not overbeat ). Turn into a greased 9x9x2 baking dish. Bake at 425 degrees for 20-25 minutes, or until golden brown. Cool in the pan.
1 comment:
Hey Beth!
This is the same cornbread recipe I have and I have found it is just as good if you use Splenda or 1/4 c Splenda, 1/4 cup sugar, one of the few recipes I haven't had to alter for sugar content!
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