(From Sister Sonja Patterson)
3 c. flour
1 1/3 c. sugar
1 c. corn meal
2 T. baking powder
1 t. salt
2 1/2 c. milk
2/3 c. oil
6 T. butter, melted
Preheat oven to 350 degrees. Combine flour, sugar, corn meal, baking powder and salt in bowl. Combine milk, eggs oil and butter in bowl; mix well. Add to flour mixture. Stir just until blended. Pour into a greased 9 x 13 inch pan. Bake 35 minutes or until tooth pick comes out clean.
I tried this recipe out of my Fairbanks Stake Cookbook. The recipe actually was submitted by Sister Patterson whom is a wonderful cook.
This cornbread is a delicious moist and sweet cornbread. It almost reminds me of the cornbread that is served at Marie Callenders.
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