This cornbread recipe is modified slightly from the original and Glen-Mor restaurant version from Culinary Institute of America. Adjust the sugar to make the bread sweeter to taste.
Servings: 16 pieces
Fresh
2 eggs
1 Tbsp. butter, softened
Pantry
1-1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 cup granulated sugar
1/3 cup dry non-fat milk
1-1/2 Tbsp. baking powder
1/2 tsp. salt
1/2 cup water
1/3 cup vegetable oil
1/4 tsp. vanilla extract
Mix dry ingredients
Preheat the oven to 350 degrees-F. Grease a 9-inch square pan with the butter. In a large mixing bowl, combine flour, cornmeal, sugar, dry milk, baking powder, and salt.
Mix wet ingredients
In a small bowl combine eggs, water, oil, and vanilla extract. Whisk with a fork until well combined.
Make batter
Add the wet ingredients to the dry ingredients and mix until batter forms. Pour batter into the greased pan.
Bake bread
Bake the bread for 25 minutes, or until a toothpick inserted in the center comes out clean.
Serve
Serve cornbread warm along with soup if desired. Store in airtight containers to prevent drying out.
Adapted from The Culinary Institute of America Cookbook.
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