"From Scratch" Cornbread

This cornbread recipe is one of my all-time favorites!  I say "From Scratch" because it's mostly from scratch, but does call for a little bit of a cake mix...so technically, it isn't fully from scratch.  Non the less, it's just as good and an all-time family favorite at our house!  

It's great for a family or a larger crowd because it makes a 9x13 pan of bread instead of just the 8x8 that the mixes from the store make.  I promise, if you try this, you will never make the store bought packs again!

Homemade Cornbread

1 ½ c. flour

1 c. yellow cake mix

½ c. sugar

2 ½ TBLP baking powder

1 tsp. salt

2 c. cornmeal

4 eggs

2 c. milk

1 c. oil

Combine together and mix well. Pour batter into a cake pan (9 x 13). Bake for 20 minutes at 400 degrees.