Hopkins Family Cookbook

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All Authors Aunt Karen (Dean) Aunt Karen and Uncle Jon (Dean) Aunt Kim (Downey) Brendon Downey Dad (Kirk Hopkins) Daddy (Kirk Hopkins) Debbie Milesky Grandma (Karen) Oller Grandma (Louise) Hopkins Grandma (Nelda) Hopkins Grandma (Nelda) Hopkins and Mama (Ovie Mae) Wilson Great Grandma (Louise) Hopkins Great Grandma (Lydia) Tibbles Great Grandma (Marie) Oller Heather Dean Hunter Dean Jodie Dawson Mme. McCoy (Natalie's French Teacher) Mom (Pam Hopkins) Mom (Pam Hopkins, originally from Margie Geisler, secretary at school) Nanny (Sandy Downey, Uncle Bryant's mom) Natalie Hopkins Rachel Milesky Rima Milesky Sandy Knose

Table of Contents or Details
Table of Contents Recipe Details

Style
clover dark food

Corn Bread by Mom (Pam Hopkins)

Ingredients

• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2/3 cup white sugar
• 2 eggs
• 1/2 cup vegetable oil

Notes

This is a very sweet cornbread.

Yields

15 servings

Directions

• Preheat oven to 400 degrees.
• In a small bowl, combine cornmeal and milk; let stand at least 5 minutes. The longer you allow the cornmeal to soak, the more moist the bread will be.
• In a large bowl, whisk together flour, baking powder, salt and sugar.
• Mix in cornmeal mixture, eggs and oil until smooth.
• Pour batter into greased 9x13 inch baking pan.
• Bake 30-35 minutes, or until a knife inserted into the center comes out clean.

Category

Breads