| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 24 pieces |
Ingredients
- 4 cups cornmeal
- 4 cups all-purpose flour
- 1 1/2 cups sugar
- 3 1/2 tablespoons baking powder
- 1 tablespoon salt
- 5 1/2 cups milk, or more as needed
- 6 eggs
- 1 1/2 cups olive oil, or more as needed
Instructions
- Preheat the oven to 400 degrees F.
- Mix cornmeal, flour, sugar, baking powder and salt in a large bowl. Add milk and mix until smooth. Mix together the eggs and oil in a separate bowl, then stir into the large bowl. If batter appears to be thick you may add more oil or milk. Once combined, pour into an 8-by-18-inch baking pan. Bake until cooked through, 45 minutes to 1 hour.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 391 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 7 g |
| Cholesterol | 46 mg |
| Sodium | 329 mg |
Reviews
Everyone in my family loved this cornbread. The recipe makes A LOT so next time I will cut it in half .
Not my favorite recipe. I liked that it wasn’t overly sweet. However, it didn’t have a lot of flavor. It was okay.
This cornbread is amazing! It’s flavorful and bakes up golden brown. I cut the recipe in half and baked most of the batter in a greased 7″ x 11″ pan. I filled the pan 3/4 full. I added a little more flour because we live at 5900 feet elevation. I also turned down the oven temperature to 375 for the last 16 min of the 45 minutes it baked. It turned out moist and firm. This is my new go to cornbread recipe.