Thursday, February 02, 2006


This is a wonderful and yummy Pennsylvania Dutch cornbread. It is tender, and sweet, almost like a cake.

1 cup cornmeal
2 cups all-purpose flour
1 cup sugar
8 teaspoon baking powder
2 eggs, well beaten
2/3 cups canola oil
2 cups milk

Preheat oven to 375 degrees F. Mix the cornmeal, flour, sugar and baking powder together in a large bowl. In a separate bowl combine the eggs with the oil and milk. Add the wet mixture to the dry mixture. Do not overmix. Pour the batter into a greased and floured 9 x 13-inch pan and bake for 40 minutes.

Makes 12 servings,

Note: I set the temperature to 350 degrees F. Since I used a glass baking dish.

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