Before I left to take my 4 year old to school I realized that it would probably be easier if I went ahead and made a few batches of cornbread. I had no idea how many pans the church kitchen would have, and I was unsure how much cornbread I would actually need. I sent a distress call to my Twitter friends and asked how many pieces of cornbread I could get out of 9x13 pan. It was pretty unanimous that it would yield no more than 15 pieces. Until I mentioned how many people I needed it to feed--about 150!
We came to the consensus, that I would have to squeak at least 24 pieces out of a pan in order to keep my sanity. However, while speaking to a church friend, she assured me that I would need 10 pans. I seen Jiffy Mix in my near future at this point. That is, until I investigated the matter further. It is nothing more than the dry ingredients (guess that should be obvious. ;) ), and makes probably half of my recipe. In the end, it would end up costing me more, taking more time, and the flavor would have been nothing like my homemade goodness.
I pressed on, making a total of (5) 9x13 pans of cornbread, of which only 2 ½ were eaten. So very glad I didn't go with 10!
Buttery Cornbread
2 eggs; beaten
1 ¼ cups milk
¼ c butter; softened
1 ½ c cornmeal
3/4 cup unbleached flour
2 Tbsp sugar
2 ¼ tsp baking powder
1 tsp salt
Combine all of the dry ingredients.
Mix together the softened butter and eggs. Stir in the milk. Add the dry ingredients to the egg/butter mixture.
Pour into a buttered 8x8 pan. Bake at 400° for 20-25 minutes or until golden. If you prefer Cornbread Muffins, you can pour the batter into lined or greased muffin cups. It's been a while since I've went that route, but I would guess it would yield roughly 8 muffins.
It has a nice buttery flavor, and of course is best when served piping hot with a dab more butter. Definitely NOT margarine!
It has a nice buttery flavor, and of course is best when served piping hot with a dab more butter. Definitely NOT margarine!
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11 comments:
I was asked to bring cornbread to a dinner I am going to on Wednesday- now I have a good recipe! I'll use this!
Thanks,
Yvonne
I LOOOOVE cornbread! I used to love Cracker Barrel's muffins until they changed their recipe and I don't like the new ones. And I agree, you gotta use REAL butter :)
Oh my could you imagine if you had made ten. I wonder if cornbread freezes? Hmm what else can you do with corn bread, corn bread stuffing. LOL Yeah good thing you didn't make 10.
I will have to add this to my recipes. Hubby LOVES cornbread - especially with chili and this recipe looks yummy. Thanks!
Love cornbread! And this recipe looks perfect! Thanks for joining in the fun at Cupcake Tuesday!
~Liz
Oh, I can't wait to try this recipe. I love cornbread, but mine always seems to be a bit dry. This sounds great!
Congrats on the 150 person victory! That makes me nervous just thinking about it. lol.
XO*Tricia
buttery cornbread sounds GREAT!!!
Geri
Yummy!And that's a whole lotta corn bread!
Wow, cooking for 150, that's admirable. i will definitely add your recipe to my collection. It will go great with my homemade chili! Thanks!
Looks good. Thanks for the recipe and linking to TMTT.
I love cornbread, but for some reason I never thought of making it as muffins. I'm thinking it would be much less messy for my kids that way. And your recipe looks wonderful--I'm saving it for the next time I make chili!
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