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Homesteader Cornbread
SUBMITTED BY:
WILLOWSMOM99
PHOTO BY:
NC baking girl
"This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey."
RECIPE RATING:
Read Reviews
(809)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
50 Min
Original recipe yield 1 - 9x13 inch pan
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
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REVIEWS
Reviewed on Feb. 8, 2004 by WILLOWSMOM99
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WILLOWSMOM99
Feb. 8, 2004
If your bread is too dense try beating the batter longer next time. In the original recipe It stated to beat for 5 min. I know this seems extreme, but it will help. This helps whip more air into it. When Allrecipes listed this recipe they modified it. Patricia Bergstrom
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79 users found this review helpful
If your bread is too dense try beating the batter longer next time. In the original recipe It...
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Reviewed on Oct. 7, 2005 by JWGASA
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JWGASA
Oct. 7, 2005
since it's impossible just to follow a recipe ( and believe me, this cornbread is as good as gold when you do the original ), here are a few variations on the theme which jazzed it up for my picky crew: switch ingredient amounts between the cornmeal and flour; let the milk/cornmeal mixture sit for 10 minutes or so and whisk it a few times; use half white and half light brown sugar; mix the whole batch for at least 5 min. on low speed; bake in a glass pyrex and reduce oven temp by 25 degrees. then soften some butter in the microwave, mix with honey and a pinch of salt ( to taste ) and slather this righteous bread with that spread.
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44 users found this review helpful
since it's impossible just to follow a recipe ( and believe me, this cornbread is as good as...
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Reviewed on Nov. 2, 2003 by Rebslo
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Rebslo
Nov. 2, 2003
After the previous reviews I expected something spectacular, so I was a bit dissapointed. Good, but would not rush to make it again.
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25 users found this review helpful
After the previous reviews I expected something spectacular, so I was a bit dissapointed. ...
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Reviewed on Nov. 1, 2005 by SargeQ
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SargeQ
Nov. 1, 2005
I made this for a big gathering this past Sunday. I made it to go along with both a white chili and a regular beef chili. It was awesome!!! Note that I did make the suggested changes below: I used 2 cups cornmeal and 1-1/2 flour; I soaked the cornmeal for 10 minute; I added 1 full cup of sugar and I baked it at 375. It was wonderful. This one's a keeper! Thanks y'all!
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24 users found this review helpful
I made this for a big gathering this past Sunday. I made it to go along with both a white...
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Reviewed on Nov. 7, 2003 by KANGAMOM311
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KANGAMOM311
Nov. 7, 2003
LOVED THIS CORNBREAD!! Its so soft and fluffy and full of corn flavor. My husband is from the south and I've been searching for 5 years for "my" cornbread recipe. I think I finally found it! Cant wait to try it on the inlaws!
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24 users found this review helpful
LOVED THIS CORNBREAD!! Its so soft and fluffy and full of corn flavor. My husband is from the...
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Reviewed on Apr. 11, 2003 by Erin K.
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Erin K.
Apr. 11, 2003
This was my first time making cornbread from scratch, and it turned out great!! I followed the advice to whisk the mixture for 5 minutes before pouring it in the muffin pan, and there were no problems. I lowered the cooking time to 25 minutes since we chose to make muffins. This recipe is definitely a keeper!
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21 users found this review helpful
This was my first time making cornbread from scratch, and it turned out great!! I followed...
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Reviewed on Apr. 14, 2003 by MELODYYOON
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MELODYYOON
Apr. 14, 2003
This went over very well at dinner. I think my only issue was the corn bread taste wasn't very strong. It was very light compared to others I've tasted and I tend to like very strong flavored cornbread. However, if you're into a lighter cornbread, you'll probably really like this recipe.
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17 users found this review helpful
This went over very well at dinner. I think my only issue was the corn bread taste wasn't very...
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Reviewed on Apr. 11, 2003 by
FUNKYDEMON
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FUNKYDEMON
Apr. 11, 2003
My husband and I have made this recipe several times and we love it. This is a sweet, dense cornbread, but I find that it's sweetness is a good complement to a spicy chili. It keeps fairly well, but any cut edges will dry out quickly -- however, since the bread is dense, it will still be moist just beyond the cut edge. Only cut off as much as you plan to eat at a time. We also like this at breakfast with a little molasses.
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17 users found this review helpful
My husband and I have made this recipe several times and we love it. This is a sweet, dense...
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Reviewed on Apr. 11, 2003 by VICKI0205
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VICKI0205
Apr. 11, 2003
It wasn't bad, it wasn't great, it was just so-so. The flavor was very light although the bread was of average weight for corn bread. Not sure what to say- wasn't sweet, wasn't corn flavored, wasn't buttery, wasn't much of anything...
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16 users found this review helpful
It wasn't bad, it wasn't great, it was just so-so. The flavor was very light although the...
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Reviewed on Nov. 14, 2003 by LISA K. POSER
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LISA K. POSER
Nov. 14, 2003
I'm afraid this corn bread recipe is nothing at all like a 5 star recipe. It was dry and tasteless. I followed the recipe exactly, used fresh ingredients, and even left it in the oven a bit less than the time called for. I regret making it for company. :-(
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15 users found this review helpful
I'm afraid this corn bread recipe is nothing at all like a 5 star recipe. It was dry and...
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