Old Fashioned Cornbread
This cornbread is an adaptation of an old-fashioned recipe that I have made for years out of the Tasha Tudor cookbook. It is closer to a New England Cornbread which is on the sweeter side; it’s the cornbread I grew up with. It's light, moist, fluffy, and simply made to be served warm out of the oven with a spread of cold butter or dunked in a steaming bowl of chili or soup. This makes enough to serve a (very happy) crowd.
Total Time 40 minutes
Servings 12 -15 servings
Ingredients
- 1 cup butter softened
- 1 cup sugar
- 4 eggs
- 1 ¾ cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 cups milk lukewarm (we used 2%)
- 2 cups yellow cornmeal
Instructions
-
Preheat the oven to 375 F and generously grease a 9 x 13” baking dish.
-
In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well between the addition of each. Beat until light and fluffy.
-
In a medium bowl, sift together the flour, baking powder and salt. Add the flour mixture and milk mixture alternately to the butter mixture in two parts, mixing in between the addition of each, until combined. Fold in the cornmeal.
-
Pour the batter into the prepared pan and bake for 25 to 30 minutes, until the edges are golden brown and a toothpick inserted into the centre comes out clean.