I have been experimenting with Cornbread for many years and I think I have finally come up with a recipe I really like. I have tested it on family and friends and all agree it is yummy! It is a little sweeter and denser than what I grew up on (I had Southern Style cornbread growing up) but I have not ever been able to really replicate my Grandmother’s and Mom’s cornbread that they used to cook in an iron skillet. So I had to invent my own.
Fills a 9 x 13 pan. Pre-heat oven to 375.
2 cups cornmeal
2 cups unbleached flour
2 heaping Tablespoons of baking powder
1/2 cup sugar
2 tsp salt
Sift all the dry ingredients together.
Mix wet:
2 1/2 cups milk (soured milk or part buttermilk is good too)
2 eggs
1/3 c. oil
1/3 c. applesauce
Combine wet & dry and mix well, but not overly as you do not want to kill the leavening. Pour into a pam-sprayed glass baking dish and cook until nicely browned all over. Serve with butter and honey. I cook it for about 25 minutes, but I use convection.
Damommachef Cooks 
Posted on August 16, 2011
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