Deliciously Sweet Cornbread
Author: My Dragonfly Cafe
Recipe type: bread
Cuisine: American
- 1½ c. All-Purpose flour- Use and additional 3 T. if using White Lily Flour.
- 1½ c. yellow cornmeal
- ¼ c. sugar
- 1 T. baking powder
- ½ t. baking soda
- 1 t. Kosher salt
- 1¼ c. buttermilk(whole milk-based)
- 1-14 oz. can sweetened- condensed milk
- 2 large eggs, beaten
- 1 T. vanilla
- 6 T. butter, melted and cooled
- Whisk together the dry ingredients.
- Combine buttermilk, sweetened-condensed milk, beaten eggs and vanilla separately in another bowl.
- Make a well in the middle of the dry ingredients
- Add the milk/egg mixture along with the cooled butter whisk gently until thoroughly blended.
- Pour into a glass(preferred) or non-stick foil-lined 13" x 9" x 2" pan or one lined with sprayed/buttered parchment paper.
- Bake at 400 degrees for 25- 30 minutes or until top is more golden than pale in color.
- Cool in pan on wire rack for 5 minutes.
- Lift cornbread up with foil ends to remove from pan. Place back on wire rack: peel down foil.
- Slice and serve !
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/deliciously-sweet-cornbread/
3.5.3218