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Nothing beats fresh-from-the-oven cornbread.  Oh-so-yummy with chili, soup or just with a bit of butter on a cool (or cold, depending on when you're reading this) evening. Enjoy this simple and quick recipe.

2 cups Frankie’s all purpose flour
½ cup & 2 Tbsp. white sugar
1 ½ Tbsp. baking powder
1 tsp. baking soda
2 cups medium course cornmeal
1 cup buttermilk (or you can use regular milk and 1 tbsp of white vinegar)
½ cup milk
3 eggs
½ cup vegetable oil
½ tsp. Salt

Instructions: Sift dry ingredients together, add cornmeal. Mix together wet ingredients. Add dry ingredients to wet ingredients then add to a greased 9X13 pan and smooth. Bake at 425F for 25 minutes.  Can also be made into muffins.

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