Monday, May 9, 2011

Ultimate Cornbread

You know how sometimes you make something that is just a true crowd pleaser? That no matter who you cook for or where they're from, they absolutely love it and want you to give up the recipe? Well this my friends is one of those recipes! You will never make another cornbread again, I promise you. And regardless of what you're thinking now...this is THE BEST.

When I used to live in the Dominican Republic, there was a "panaderia" (bakery) right down the street from my apartment. Every morning there was the nice smell of fresh bread in the air. My favorite bread there was the "pan de maiz" (cornbread). It was like no other and was my staple breakfast with a nice strong cup of coffee.

This cornbread tastes just like that wonderful bread. It comes out with an intense corn flavor and slight sweetness that will just knock your socks off. It is best warm, about 10 minutes after coming out of the oven. I know this recipe will be a treat for your family!


1 cup cornmeal
3 cups flour
1 1/3 cup brown sugar
2 tbsp baking powder
1 tsp salt
2/3 cup canola oil
6 tbsp melted butter
4 eggs
2 1/2 cups milk


Preheat the oven to 350 degrees.

In a large bowl, whisk together the dry ingredients.

In a small bowl, beat together the 4 eggs, using an electric blender on high for about 1 minute.

Make a well in the dry mixture and add the oil, butter, eggs, and milk into the center. Stir until just mixed.

Bake in a 9 x 13 inch pan at 350 degrees for about 35 minutes. It's done when a knife stuck in the center comes out clean. So yummy!

Makes about 12 servings

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