Sweet Corn Bread
This recipe works wonderfully in a 9”x 13” rectangular pan, as well. When combining the wet ingredients, I beat the eggs first, in the bowl. Then, I’d add the rest, not wanting to risk cooking the eggs with the heat of the melted butter. I like adding the (warm) melted butter into the wet ingredients last. I think, it adds to the overall moisture of the finished corn bread. If your oven ‘runs hot’, then reduce the overall baking time from 35 to 30 minutes. Lastly, any brand of yellow corn meal you prefer can be used.
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COMBINE flour, sugar, cornmeal, baking powder and salt in a medium bow. Combine milk, eggs, vegetable oil and melted butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.
BAKE for 35 minutes or until wooden pick inserted in center comes out clean.
SPOON batter into 18 to 20 greased or paper-lined muffin cups, filling 2/3 full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.
HIGH ALTITUDE (3500 to 6000 feet):
Corn Bread-no change needed. Corn Muffins-bake for 20 to 24 minutes.