Delicious Cornbread

My kids are not great soup eaters unless it is homemade. They used to enjoy Bean with Bacon from a can but David says that we had it everyday and he got burned out.  We really didn’t eat it that often.
The things kids remember.
The first homemade soup that I perfected was and still is our family favorite. It is
“Chunky Chicken Soup” affectionately known as “Casserole Soup”.
Along with the soup I would always serve some kind of bread, roll or muffin with it.  These were soon replaced with this adaption of a recipe John brought home from work that a co-worker had given him.
It truly is “Delicious Cornbread”.

Dry Ingredients
1 1/2 cup flour
1 1/2 cup yellow cornmeal
3/4 cup sugar
6 tsp baking powder
1 1/2 tsp salt
3/4 cup powdered milk (instant will work)
2 tbsp wheat germ (optional)
Wet Ingredients
3/4 cup canola oil
3 large eggs
1 1/2 cup water
3 tsp dark molasses
1 1/2 tsp vanilla
Mix all dry ingredients in a large mixing bowl.  Add wet ingredients and stir with spoon just until smooth .  Pour into a greased and floured 9″ X 13″ X 2″ baking dish and bake at 350 degrees for 25-30 minutes or until it bounces back like a cake.
We  serve it with honey butter and right now I have some great, really dark honey that
makes it taste wonderful.
Make a pan to go with your next bowl of soup from a can or homemade.
Mary Ellen
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Black Bean Chicken Soup
White Beans and Ham
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