Tuesday, July 30, 2013

Utah Moist Supreme Cornbread Recipe

In response to the recipe for the cornbread, (I was asked for the recipe:))as I posted earlier, it is called “Utah Moist Supreme Cornbread”. The following is the adapted recipe we made:(not cut in half):)

12" Dutch oven
l box yellow cake mix
2 ½ cups cornmeal
2 cups flour
1 tsp. salt
2 Tbs. baking powder
3 1/4 cups milk
4 eggs
1 cup oil

Mix the dry ingredients and whisk together. (If you are cutting in half, takeout half of dry ingredients and store in Ziplock baggie. We took out 4 cups. Of course you will also cut the wet ingredients in half). :) Combine the wet ingredients and add to the dry. Mix until moistened. Pour into on oiled 12" Dutch oven. Bake at 400° for 25-30 minutes or until a toothpick comes out clean. ~18 coals on top and ~ 9 on the bottom. Not cut in half: serves 12-15.

HONEY BUTTER*
1 cup butter (2 sticks)
3/4 cup honey
Beat together until smooth.

* We have not tried this but I thought I'd include it. :)

Enjoy your cornbread! :) May God bless you all!

4 comments:

  1. Oh thanks!!! I really appreciate it, hopefully I we can make it soon, because it gets sounding better and better...lol!!! BTW, I LOVE cornbread (if you can't tell!!!)

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  2. Sooo excited!!! Thank you for posting this! My dad LOVES cooking with Dutch ovens. I'll show this to him! Can't wait to taste it! :-D
    Natalie

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    Replies
    1. That's so cool to hear! Let me know how you like it! :)

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