Cornbread - thick, sweet, and lucious (aka Yankee Cornbread)


 

Keri C

TVWBB Wizard
This recipe is from "Sylvia's Family Soul Food Cookbook: From Hemingway, South Carolina to Harlem" by Sylvia Woods, (William Morrow, 1999). This is the cornbread served at the famous Sylvia's Restaurant in Harlem. I modified this recipe to suit my own tastes, but this is the original. -keri


* Exported from MasterCook *

Cornbread - Sylvia's Steamin' Cornbread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups yellow cornmeal
2 cups all-purpose flour
1 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
2 1/2 cups milk
1 cup vegetable oil
5 large eggs

Preheat the oven to 350 degrees. Grease a 9- by 13-inch baking pan.

In a large bowl or on a piece of waxed paper, stir together the cornmeal, flour, sugar, baking powder and salt; set aside.

In a large bowl, beat together the milk, oil and eggs. Add the cornmeal/flour mixture and stir until just combined. Pour into the prepared pan and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.

Cool in the pan, then cut into squares.

Makes 15 servings.


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