This Week's Bread: CORNBREAD!!!

As one of my uncles would say "Ohholygotdamn." This is GOOD. Could be a little sweeter, as I'm one of those heathens who prefers sweeter cornbread. But topped with a little butter, this is gonna be YUM.

# Southern Cornbread

Threadgills: The Cookbook
18.0 Jenn Sized slices

4.0 cups corn meal
2.0 cups flour
0.3333333333333333 cup sugar
2.25 tsp salt
0.3333333333333333 cup baking powder
6.0 large eggs
4.0 cups milk
11.0 tbsp butter

1 - Preheat oven to 350°.
2 - Combine corn meal flour, sugar, salt, and baking powder in a mixing bowl.
3 - Whisk in eggs and milk, blending well, and then whisk in the melted margarine.
3 - Coat an baking pan liberally with nonstick spray or pour in just enough vegetable oil to cover the bottom and rub it up on the sides of the pan.
4 - Put the pan in the oven until it is hot enough to cause the batter to sizzle when it is poured into the pan.
5 - Pour the batter into the pan
6 - Bake at 350° for 30 to 35 minutes or until cornbread is set in the center and has begun to pull away from the sides of the pan.
7 - Serve hot from the oven or at room temperature.

#thisweeksmeals #cooking