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Sylvia's Cornbread


Like the cornbread served at the restaurant, this version is tall and cakey, thanks to the eggs.


  • 2 cups yellow cornmeal
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 2 1/2 cups milk
  • 1 cup vegetable oil
  • 5 large eggs


  1. Heat oven to 350 degrees F. Grease a 9 x 13-inch baking pan.
  2. In a large bowl, sift or stir together the cornmeal, flour, sugar, baking powder and salt. Set aside.
  3. In a large bowl with an electric mixer, beat the milk, oil and eggs.
  4. Add the cornmeal mixture and stir until just combined. (Batter will be wet and a little lumpy.)
  5. Pour into prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the corn bread is pulling away at the edges.
  6. Cool in the pan, then cut into 15 squares.

Yield: 15 servings

Posted by GayleL at Recipe Goldmine June 10, 2001.

Source: - From "Sylvia's Family Soul Food Cookbook."

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