I previously posted a cornbread muffin recipe. But because I am always seeking to find better recipes, I was still trying out some cornbread recipes. So, I did a “cornbread face-off” and asked those at the FRG meeting to let me know which was best. After testing out multiple recipes- with different ingredients/methods- I have found the absolute best, most wonderful cornbread.
For those who are curious, FRG stands for “family readiness group”is “command-sponsored organization of family members, volunteers, soldiers and civilian employees associated with a particular unit.” Okay, in reality we get together for events, support each other through long deployments, and try to keep the kids busy (for those who have kids). And during the patrol that never ended- guys were supposed to get back in July; showed up in OCTOBER- we made jokes and watched movies late into the night and debated whether the guys were stuck in purgatory or groundhog day.
~I have to be completely honest. I tested these awhile ago, and have NO IDEA where I found this and how much I adjusted this. If this is your exact recipe and I haven’t adjusted it, please let me know. I will credit you at the very top of this post.
Old-fashioned, Homemade Cornbread
- Mise en place. Preheat oven to 400°.
- Cream together butter and sugar in stand mixer bowl.
- In another bowl, beat together eggs and milk.
- In a third bowl, combine flour, corn meal, baking powder, and salt.
- Alternating, pour 1/4 of milk mixture, then 1/4 of flour mixture into stand mixer bowl (which has butter and sugar in it) until everything is combined.
- Pour batter into greased 9” x 13” baking pan.
- Place in oven; bake approx. 25 min. or until toothpick comes out clean.