From "Sylvia's Family Soul Food Cookbook"
You think you've had good cornbread? I bet this one is better... it's sweet and hearty and tastes so good it might make you cry. It comes out tall and cakey, thanks to the eggs. And don't worry about reducing this one. It reheats wonderfully. You won't be sorry!!zzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz
Ingredients:
2 cups yellow cornmeal
2 cups all-purpose flour
1 cup granulated sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
2 1/2 cups milk
1 cup vegetable oil
5 large eggs
Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan.
In a large bowl, sift or stir together the cornmeal, flour, sugar, baking powder and salt. Set aside.
In a second large bowl with an electric mixer, beat the milk, oil and eggs. Add the cornmeal mixture and stir until just combined. (Batter will be wet and a little lumpy.)
Pour into prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the corn bread is pulling away at the edges.Cool in the pan, then cut into 15 squares.
Makes 15 AMAZING servings.
Note that this is just ONE of the amazing recipes in Sylvia's cookbook. If you love home-style comfort food like Grandma used to make, I highly recommend that you buy a copy.
Photo: Google Images
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