It Takes Two Reunion Cornbread

Do you like your cornbread sweet or savory? This recipe provides both, and will feed a house divided.

Level

Beginner

Prep time

10 minutes

Cook time

30 minutes

Serves

30-40

Cook it with our

Fish Pan

Ingredients

Sweet Yellow Cornbread

  • 1 ½ cups yellow cornmeal
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 ½ cups whole milk
  • ¼ cup vegetable oil

White Cornbread

  • 1 ½ cups white cornmeal
  • 1 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons salt
  • 2 eggs
  • 1 ½ cups whole milk
  • ½ cup buttermilk
  • ¼ cup vegetable oil

Directions

Divider info: Unfold your Fish Pan box and cut along the dotted line to create a perfect divider for pouring your batter. Cover your divider in aluminum foil before placing in your pan. Remove divider after pouring. Fish Pan divider not for use in oven.

  1. Preheat oven to 400 degrees Fahrenheit. Whisk together dry ingredients and wet ingredients separately. Whisk wet mixture into dry mixture until just combined.
  2. Preheat Fish Pan for 10 minutes at 400 degrees Fahrenheit. Add ¼ cup of vegetable oil to pan and heat for an additional 5 minutes. Remove preheated cookware from oven. Brush interior of cookware with oil.
  3. Place oiled divider into the cookware. Pour cornbread into separate wells. Remove divider. Bake until a cake tester comes out clean, 30 minutes.

 

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