The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Cornbread

Ingredients

8 ounces butter, softened (plus 2 tablespoons for pan and cubes)

2 ounces sugar

2 ounces powdered sugar

2 eggs, beaten

1¼ cup milk

1⅓ cups cornmeal

1¼ cups all-purpose flour

2 tablespoons baking powder

2 teaspoons salt

Directions

  1. Preheat oven to 350 degrees. Butter a 10×14–inch square pan.
  2. In large mixing bowl whip together the butter, sugar, and powdered sugar until creamy. Add the eggs and continue mixing. While mixing add, a little at a time, the dry ingredients and the milk.
  3. Continue by alternating both ingredients until all ingredients are blended. Place in a buttered pan and bake for 25–30 minutes or until golden brown.
  4. Remove from oven and let cool.
Print Recipe