Happy Thanksgiving! In case you are on short notice and need a good cornbread recipe quickly, here you go! Every year it is my job to make the corn bread. I have taken many, many recipes and tweaked it to how I like it. Most are too dry or not sweet enough for my liking. Here is the recipe I have developed over the years. I hope you like it as much as my family does!
4 tbs butter or solid vegetable shortening - softened
1 and 1/3 cups cornmeal
1 cup all-purpose flour
1/2 cup sugar (I have used up to 3/4 cup if you like it sweeter)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 8oz can of creamed corn
1. Pre-heat the oven to 375 degrees. Lightly grease 11x8 inch baking pan with the butter or shortening.
2. Stir the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl until mixed. Beat the milk, oil, and eggs in a separate bowl until blended. Pour the wet ingredients into the center of the dry ingredients and mix with a fork until just blended - a few lumps won't matter. Stir in can of creamed corn and mix slightly.
3. Pour the batter into the prepared pan and bake in the center of the oven until golden brown and the edges begin to pull away from the sides of the pan, about 45 minutes. Since ovens vary, it may take longer to cook thoroughly. Remove and cool 5 to 10 minutes before serving.