Autumn Spiced Cornbread Recipe

Here is a delicious cornbread recipe I began making for my family about a year ago.  They love it and are always a little bit disappointed now when I try and change things up or make it the "old way"---they like this version the best!  This batch is arranged on the beautiful fall plate my daughter, Lynzie, bought me for my birthday on Sunday. 

Autumn Spiced Cornbread

3 Tb. melted butter
1/3 c. vegetable oil
2 eggs
1 1/4 c. milk
1 1/2 c. flour
2/3 c. sugar
1/2 c. cornmeal
1 Tb. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves

In a medium-sized bowl, whisk melted butter, oil, milk, and eggs.  (If you put the eggs in after the milk, they won't cook from the heat of the melted butter)  Stir in remaining ingredients.  Pour into a buttered 9" square pan and bake 18-22 minutes at 350˚ or until done in the middle.  

I am honored to have had this article published in The Christian Home Magazine.  This is an encouraging online magazine that is published weekly.  Check it out!