You know that feeling when you eat cornbread and it is so dry that it just hangs in the back of your throat, and you are rapidly reaching for water to wash it down? This is not that style cornbread! This version is moist, tasty, and to me, it is the best cornbread I have ever made!

  • 2 cups all purpose flour
  • 1 cup self rising cornmeal
  • 1 cup sugar
  • 1 tablespoons baking powder
  • 1 teaspoon salt
  • ½ cup (8 tablespoons) butter – melted
  • ½ cup oil
  • 1 ¼ cups milk
  • 3 large eggs

Combine all the dry ingredients with a whisk.

In a separate bowl, whisk all your wet ingredients together, then make a dent in the center of your bowl with the dry mix, and gradually pour the wet mixture into the center while stirring to incorporate the wet mixture into the flour mix. Do not overdo it with the stirring or you will be left with a dense and chewy cake.

Pour in a 13×9 baking pan, and bake at 350F for 45 minutes in the center of the oven.

Let cool for 15 minutes before cutting.