Golden Cornbread
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Yields:
-
1 cornbread
- Serves:
- 6
ingredients
directions
- Preheat oven to 400°F.
- Blend together sugar, oil, and beaten eggs. In another bowl combine flour, baking powder, salt and cornmeal.
- Add dry ingredients gradually to creamed mixture.
- Alternately with the milk, stirring just enough to blend after each addition pour into well greased and floured 9x9 pan and bake 30-40 minutes at 400.
- Serves six.
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Reviews
-
I have to say - when I first put this in the oven, I was a bit worried. I could have saved that worry, because this turned out wonderful! I used blue corn cornmeal, so the color is a little funny... and I would agree with the other comments that this is a sweet cornbread. If you don't like it very sweet, then you might want to cut a bit of the sugar. I used almond milk instead of regular and brown rice flour for the flour. YUM!! I will be making this one again!! Updated to add ... I am again making this GO-TO cornbread recipe. I will be cutting this up to make Gluten Free cornbread stuffing! YUM!!!
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I had given up finding a cornbread recipe I liked, but then I had to bake bread for a church member on a wheat free diet, and I came across this fantastic rendition. I made it using only 1/2 cup of sugar, and the sweetness was perfect. The texture is really nice, perhaps because of the rice flour. Thank you so much for a recipe my entire family loves.
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I was just diagnosed with celiac disease, and this was my first try at making a G-Free cornbread. My husband (who does not have celiac) and I both loved it! I used brown rice flour and cornmeal flour (because that is what I had on hand) and it turned out really well. I love sweet cornbread, but might use a little less sugar next time---and there will definitely be a next time! G-Free isn't so bad afterall!
Tweaks
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I have to say - when I first put this in the oven, I was a bit worried. I could have saved that worry, because this turned out wonderful! I used blue corn cornmeal, so the color is a little funny... and I would agree with the other comments that this is a sweet cornbread. If you don't like it very sweet, then you might want to cut a bit of the sugar. I used almond milk instead of regular and brown rice flour for the flour. YUM!! I will be making this one again!! Updated to add ... I am again making this GO-TO cornbread recipe. I will be cutting this up to make Gluten Free cornbread stuffing! YUM!!!
RECIPE SUBMITTED BY
oilpatchjo
Canada
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br />recipe#129579 by txzuckerbaeckerin started it all! I was so touched by the responses to my inquiries on Recipezaar. If it wasn't for the fact I lost my favourite cheesecake recipe and was determined to find one similar or the same I would not have found Reipezaar so I just have to tell my story. I had lost this recipe in moving and I bought several baking books and searched the web for months in my desperate search. Extremely late one night I found Recipezaar and posted my lost recipe as best as I could remember. The next day in the forum there it was posted the one and only lost cheesecake recipe. I knew it was the one from some of the ingredients. Several chefs gave me other recipes including New York Cheesecake by Tyler Florence which is wonderful as well which includes the Cherry Confit topping in the recipe which we adore. On September 19, 2006 this story had a happy ending with me finding my old cheesecake recipe. I thought I will never lose it again by posting it on Recipezaar.recipe #186938.That is why I'm hooked on this wonderful web site called Food! </p>