I loved when my mom made stew or chili growing up because then she was sure to make homemade bread or cornbread to go along with it. I always adored her cornbread, especially with some butter and syrup on top. Yum, right? If you haven’t tried it that way you must. It is sinful.
For dinner yesterday my husband begged me to make some chili (it was chilly here) and cornbread. Short on time, instead of calling my mother for her recipe I quickly looked at allrecipes to find one similar. I think this version tastes just like the cornbread I grew up on! Sweet and perfect right out of the oven, we were all in heaven!
- ⅔ cup butter or margarine, softened
- 1 cup sugar
- 3 eggs
- 1⅔ cups milk
- 2⅓ cups all-purpose flour
- 1 cup cornmeal
- 4½ teaspoons baking powder
- 1 teaspoon salt
- Cream butter and and sugar with mixer.
- In a separate bowl whisk eggs and milk. I
- In another bowl blend flour, cornmeal, baking powder and salt. Alternately add egg/milk mixture and flour mixture to creamed butter, mixing after each addition.
- Spread batter into greased 13"x19" pan and bake at 400 degrees until toothpick inserted in center comes out clean, about 22 to 27 minutes.
- Serve warm.
Tastes great with butter and honey or syrup so give it a try!
This recipe was found at allrecipes.com.