“I grew up with this as a side for chili & stew. It wasn't until I went to Marie Calendars and had their corn bread that I learned that most corn breads aren't sweet. I've converted my in-law's to this sweet version. Try it and you may be converted too!”
READY IN:
55mins
SERVES:
8-10
YIELD:
12 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream margarine and sugar in an electric mixer. Add eggs, one at a time.
  2. Sift together cornmeal, flour, baking powder and salt.
  3. Alternate adding dry mixture with milk.
  4. Pour into greased 13" x 9" baking dish.
  5. Bake at 350 for 45-50 minutes or until toothpick comes out dry.
  6. ****NOTE: This recipe can easily be halved. Just use a 8" x 8" baking dish.

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