Prep Time::15 mins
Cook Time::30 mins
Additional Time::5 mins
Total Time::50 mins
Servings::15
Yield::1 9×3-inch pan
Ingredients
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2 ½ cups milk
1 ½ cups cornmeal
2 cups all-purpose flour
½ cup white sugar
1 ½ tablespoons baking powder
1 teaspoon salt
2 eggs, beaten
½ cup coconut oil, melted
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish.
Stir milk and cornmeal together so the cornmeal is completely wet; let soak for 5 minutes.
Stir flour, sugar, baking powder, and salt together in a bowl with a whisk; add cornmeal mixture, eggs, and coconut oil and stir until smooth. Pour the batter into the prepared baking dish.
Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.
Cook's Notes:
I also add jalapeno peppers to one end of the cornbread for my daughter Amber Lynn who loves the spicy style of cornbread.
You could also make this into muffins by spooning batter into greased muffin cups.