Rating: 4.5 stars
2637 Ratings
  • 5 star values: 1835
  • 4 star values: 474
  • 3 star values: 184
  • 2 star values: 97
  • 1 star values: 47

This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
5 mins
total:
50 mins
Servings:
15
Yield:
1 9x13-inch pan
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.

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  • In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.

  • Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Nutrition Facts

234 calories; protein 4.9g; carbohydrates 33.1g; fat 9.3g; cholesterol 28.1mg; sodium 252.8mg. Full Nutrition
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