Ingredients
-
1/2
-
1 1/2
-
2/3
-
1
-
1/2
-
1/3
-
3
-
1
-
2
-
1 1/4
-
-
-
-
-
Directions
Sweet Cornbread,This recipe came from stephskitchen.com and it’s wonderful. I bake it at least once a month! It has just the right amount of sweetness and it’s easy to throw to together.,can this recipe be made into corn muffins? do i need to change any measurementS?,So, tasty recipe! although, a little tweak if you wish to make this in a toaster oven rather than start up your big ol’ oven. so, all you do is set pan on the cookie sheet that came with the toaster oven, then use setting “bake” at 350 for 15 minutes then switch to “roast” at 350 for the rest of the time. Also used pure maple syrup instead of the honey. Perfect. Basically, toaster ovens produce a little too much bottom heat which usually causes the bottom of recipes to burn before time is up so the cookie sheet is an extra padding of protection and varying the temperatures from bake which is all bottom heat to roast which is mostly top heat. Enjoy!
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
in a Bowl, Combine Cornmeal, Flour, Sugar, Baking Powder, and Salt. |
|
3
Done
|
Add the Oil, Melted Butter, Honey, Eggs, and Milk. |
|
4
Done
|
Pour Into a Greased 8-Inch Square Pan. |
|
5
Done
|
Bake For 35 Minutes. |
