The BEST cornbread you’ll ever make!

Who doesn’t like cornbread?  If you’re one of those people then you obviously are needing this recipe.  There is no way that you’ll turn down a piece of this mouth watering yellow fluff!  Just ask my husband…he ate a whole loaf before dinner;)

We’ve all had cornbread, but not everyone’s mouths have been graced with my Mother’s award winning sweet cornbread!  Seriously though, she really did win a lot of cornbread cook off’s with this little gem!!

This recipe is perfect on it’s own, but I like to stir things up a bit by adding in some jalapeños!  I’m all about that sweet & fiery combo these days;)  You can pour this entire recipe into a 13×9 pan or divide into 2-loaf pans if you would like.  It’s really up to you, but I like the loaf pan way because I can make one jalapeño & the other original (for the wussies in my life lol;).  Also, if you use loaf pans, it’s easy to freeze one loaf for use later!  This cornbread freezes beautifully & is always a crowd pleaser.

So, if you dare to serve the best cornbread you’ve ever tasted & are ready to be asked to make it again & again then read on!

Ingredients:

1 1/2 Cups flour

1 Cup sugar

1 Cup yellow cornmeal

3 Teaspoons baking powder

1/2 teaspoon salt

1 1/2 Cups milk

1/2 Cup oil

2 eggs

Instructions:

-Preheat oven to 350 degrees

-Pour all ingredients into a bowl and mix thoroughly until completely combined.

20160304_130233
All ingredients in 1 bowl!
corn
Thoroughly mixed!
bread
Batter divided into 2

-At this time you can add a 1/2 cup of chopped jalapeños if you would like some sweet & spicy cornbread or leave it just as it is.  If you are going to make loaves & want only one with Jalapeños, stir in 1/4 cup chopped peppers into one of the loaf pans batter.

*Using 13×9-  Pour entire bowl of batter into a 13×9 pan that has been prepared with cooking oil.

*Using 2-loaf pans-  Divide batter in two & put half in each loaf pan that has been prepared with cooking oil.

  • Cooking oil (pam spray, crisco, etc.) is used to ensure that your cornbread won’t stick!

-Place 13×9 or the 2-loaves into the preheated oven.  Bake for 30-40 minutes or until a toothpick that’s inserted into the middle comes out clean.

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Serve warm with butter, crumbled into some chili, or do like my Grandpa does & pour some milk on it to eat it for a snack!  There are many possibilities!  I hope your family enjoys this recipe as much as we do!

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