Cakey Cornbread

by Anne Paddock

My love affair with corn continues. Every once in a while, I make a cornbread that tastes more like a cake than a bread. Mile-high, airy, and moist, my cake-like cornbread is a simple but delicious side dish, especially with a bowl of soup. The old recipe defies my tendency to use butter instead of oil and buttermilk instead of milk, as I’ve tried both variations and my family always asks me to make it “the old cakey way.”

Cakey Cornbread

1-1/2 cups stone ground cornmeal

2-1/4 cups unbleached all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2-1/2 cups of whole milk

2 large eggs

2/3 cup sugar

1/2 cup canola oil

Preheat the oven to 375 degrees.
Spray non-stick spray on the bottom and sides of an 8 x 11 x 2 glass baking pan.
Blend cornmeal, flour, baking powder and salt in a large mixing bowl.
In a separate bowl whisk the 2 eggs.
Add the sugar, milk, and canola oil to the egg mixture.
Gently pour the wet ingredients into the dry ingredients and blend. Don’t overmix.
Pour batter into the greased pan and bake for 35-40 minutes or until a toothpick stuck into the center of the cake comes out clean. Don’t over bake.
Let cool for 20 minutes.
Slice and serve.