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!!!)

    ReplyDelete
    Replies
    1. Enjoy! And tell me how you like it!

      Delete
  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

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

      Delete

Thanks for reading and commenting on my blog! I really appreciate feedback—your thoughts are what keep me blogging! I always reply to comments, so be sure to check back!

Please be considerate of others and please keep all comments God-honoring. Your comment will be visible after I approve it. Thank you!

Bethany R.