Friday, March 7, 2014

Corn Bread Recipe

I've always just thought of corn bread as being so-so until last year at our ward Halloween trunk or treat/chili cook off. A lady from our ward brought the most delicious corn bread ever (it was more like cake really) and I decided there must be good corn bread recipes out there after all. This one is just about the perfect balance of being corn bread while still being moist and a little sweet. It's exactly what I've been looking for. Enjoy!

Corn Bread

1 C. Butter or margarine (I used butter flavored crisco)
2 C. Sugar
4 Eggs
3 1/2 C. Flour
4 tsp Baking powder
1 tsp Salt
1/2 C. Cornmeal
3 C. Milk

Cream together butter, sugar, and eggs. Mix in dry ingredients, then add milk last. Pour into greased 9x13 pan or 3 loaf pans. Bake @ 350* for 45-55 minutes.

As a side note the batter is runny so don't be alarmed. Also I made this at my high altitude with no adjustments and cooked it for 50 minutes and it was perfect. Just FYI. 

I probably should have taken a picture before I cut into it but I just couldn't wait. :)