Thursday, October 07, 2010


As you know, we've been eating homemade bread lately. Not just yeast bread, either.

I found a fabulous cornbread recipe called Yankee Cornbread in the book at left (great book!) and sweetened it up a bit, making it reminiscent of the ultra sweet and soft cornbread we used to get at a restaurant called Frontier Pies. Sometimes we called it Frontier Cow Pies, but we did like the cornbread.

Sweet and Soft Cornbread

2 c all-purpose flour
2 c yellow corn meal
1 c sugar
8 tsp baking powder
1 1/2 tsp salt

1 c milk
1/2 c vegetable oil
4 eggs, lightly beaten

Heat oven to 425.

Place all dry ingredients in large bowl. Whisk together until evenly mixed.

Add wet ingredients and stir just until everything is incorporated.

Pour batter into 9x13" pan and spread evenly. Bake in 450 oven for 30-35 minutes.


Jackie said...

I am so excited about this recipe. I used to love Frontier Pies and I was just looking for a great corn bread recipe the other day!! You are the best!!!

Jen said...

Okay I'm trying this to go with my potato soup. I'm sure we will love it as the batter was delish! Thank you for sharing!