Cake Cornbread
From lishakay 14 years ago
- 30 min to make
- Serves 8-12
Somewhat sweet cornbread that has a FANTASTIC consistency (not fall apart crumbly like most). It's a must have side for gumbo! If you use a smaller skillet, it will rise more in the middle. I use a 12 inch skillet.
Ingredients
- • 2/3 CUP WHITE sugar shopping list
- • 1 TSP salt shopping list
- • 1/3 CUP butter, SOFTENED shopping list
- • 1 TSP vanilla shopping list
- • 2 eggs shopping list
- • 2 CUPS flour shopping list
- • 1 TB baking powder shopping list
- • 3/4 CUP corn MEAL shopping list
- • 1 1/3 CUP milk shopping list
How to make it
- 1. PREHEAT OVEN TO 400 DEGREES. LIGHTLY GREASE AN 8 TO 12 INCH CAST IRON SKILLET
- 2. IN A LARGE BOWL, BEAT TOGETHER SUGAR, SALT, BUTTER AND VANILLA UNTIL CREAMY. STIR IN EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.
- 3. IN A SEPARATE BOWL, MIX FLOUR, BAKING POWDER AND CORNMEAL.
- 4. STIR FLOUR MIXTURE INTO EGG MIXTURE ALTERNATELY WITH THE MILK. BEAT UNTIL WELL BLENDED.
- 5. BAKE FOR 20 MINUTES, OR UNTIL GOLDEN BROWN.
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