How to make it

  • Directions
  • 1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch disposable foil pan or coat with nonstick cooking spray; set aside.
  • 2. In an extra-large mixing bowl stir together the flour, cornmeal, sugar, baking powder, and salt. In a medium bowl mix together eggs, milk, and melted butter. Add to the dry ingredients and stir until just mixed. Do not overmix.
  • 3. Pour into pan. Bake 35 to 40 minutes or until a wooden skewer inserted in center comes out clean. Using a sharp knife and sawing motion, cut in 24 (approx. 2-inch) squares. Makes 24 servings.
  • 50 SERVINGS: Bake the 24-serving recipe three times.
  • Test Kitchen Tip: The corn bread is better when made 1 day ahead. Cover tightly with foil. Store at room temperature. Or bake up to 2 months ahead; wrap, label, and freeze.
  • Mel's notes: July 4, 2007:
  • I used my 14" cast iron skillet and poured the bacon drippings laced with onions and thyme left over from prepping beans earlier in the day. I heated the skillet in the oven with the bacon drippings for about 10 minutes before adding the cornbread batter. Good stuff!

Reviews & Comments 2

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  • henrie 7 years ago
    This does sound good, glad I found your recipe I think your right it will go good with my soup recipe, thanks for sharing your recipe with us. Great post.
    Was this review helpful? Yes Flag
  • shirleyoma 7 years ago
    Gotta dig out my cast iron skillet! Yummmmm
    Was this review helpful? Yes Flag

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