Now that Tyana lives in a higher elevation, she needs this recipe that came from Utah. It is from a very good cookbook called Utah State Fare. This makes a sweet corn bread similar to my other recipe but a bigger pan of it.
CORN BREAD
- 2 cups flour
- 2 cups yellow cornmeal
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 4 eggs
- 2 cups milk
- 1/2 cup butter, melted
In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add eggs, milk and butter. Beat just to blend. Pour into a buttered 9×13-inch baking pan. Bake at 425°F for 25 to 30 minutes. Makes 12 servings.
Higher Elevation Corn Bread