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“The One and Only” Moist Cornbread

This is the best, moist cornbread you will ever have. The soaking of the cornmeal before mixing it in with the other ingredients is brilliant. This softens the cornmeal and allows the cornbread to be so soft. If you like a sweeter cornbread this one is good, just reduce the sugar if you like a less sweet cornbread. Trust me you will love this cornbread.

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Moistiest Cornbread Evar

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• 1 1/2 c. cornmeal
• 2 1/2 c. milk
• 2 c. all-purpose flour
• 1 T. baking powder
• 1 t. salt
• 1 c. white sugar
• 2 eggs
• 1/2 c. vegetable oil

1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9×13 inch baking pan.
2. 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.
3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Tags: Bread, Breakfast, Dinner