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–+ servings

Sweet Pan Cornbread

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This soft, lightly crumbly pan cornbread bakes in a 9-by-13-inch pan and cuts into squares.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 16 slices
Course: Side Dish
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  • 2 cups all-purpose flour
  •  
    1 cup cornmeal
  • 1 cup granulated sugar
  • Baking powder in a white prep bowl with a measuring spoon1 ½ tbsp baking powder
  • 1 tsp salt
  • ½ cup butter melted
  •  
    ½ cup neutral oil
  • 1 ¼ cups milk
  • 3 large eggs
  •  
    honey and butter optional, for serving

Instructions
 

  1. Heat the oven to 350°F and grease a 9-by-13-inch pan.
  2. Whisk the flour, cornmeal, sugar, baking powder and salt in one bowl. In a second bowl, whisk the melted butter, oil, milk and eggs.
  3. Pour the wet mixture into the dry ingredients and stir just until combined. Spread the batter in the prepared pan.
  4. Bake for 35 to 45 minutes, until golden and a toothpick comes out clean or with a few crumbs. Let the bread cool in the pan for 15 to 20 minutes before slicing.

Notes

Use the toothpick test rather than relying on the timer alone.
Adapted from Tiffany, Creme de la Crumb.

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