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Catholic Recipe: Homesteader Cornbread


  • 1-1/2 cups cornmeal
  • 2-1/2 cups milk
  • 2 cups all-purpose flour
  • 1 tbls baking powder
  • 1 tsp salt
  • 2/3 cup white sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • Details

  • Yield: 1 - 9x13 pan
  • Prep Time: N/A
  • Difficulty: N/A
  • Cost: N/A
  • For Ages: n/a
  • Origin:

This moist cornbread is a good accompaniment to chili on cool fall evenings.


Preheat oven to 400°. In a small bowl, combine corn meal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.

In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared 9 x 13 pan.

Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Recipe Source: All Recipes Cookbook , Oxmoor House, Inc., 2002
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