Cornbread is one of those comfort foods that seem to be an ultimate weakness for me. A warm slice, with a drizzle of honey, is a great treat! We love to have cornbread during the Fall and Winter, with a bowl of homemade soup.
This cornbread recipe was shared with our family by a close friend and we have been in love with it from day one. Not only is it deliciously fluffy, but a perfect balance of cornmeal and sweetness. My grandmother loved to spoon a little bit of molasses over the top of her cornbread. Honey is my go-to, where my husband prefers a little bit of butter, alone. What is your favorite way to enjoy cornbread?
“From Scratch” Cornbread
- 1 1/2 cups flour
- 1 cup yellow cake mix
- 1/2 cup sugar
- 2 1/2 tbsp baking powder
- 1 tsp salt
- 2 cups cornmeal
- 4 eggs
- 2 cups milk
- 1 cup vegetable oil
Combine all ingredients together, mixing until dry ingredients are just incorporated. Pour batter into greased 9×13 pan. Bake for 20 minutes at 400 degrees.
Enjoy!!