Only a Few People Actually Make Cornbread from Scratch These days...

You can be one of the select few, when you use
this easy recipe from my collection.

Cornbread is a common bread in Liberia and other parts of Africa. It is a favorite of Liberian families and is usually eaten for breakfast and supper (in
the evening).

You can eat it with butter or margarine. Or you can get a little fancy with how you serve it. When we lived in Liberia, we had this bread every Sunday morning, with cassava and liver gravy for breakfast.

Add this menu to some fresh fruit, and you will have a pretty well-balanced breakfast.

This is my mother-in-law's recipe. The bread almost melts in your mouth, it is so light like cake.


2 C White Cornmeal
2 C All-purpose flour
2 Eggs
2 C Milk (12 ounce can evaporated milk brought up to 2 C with water)
1-2 tsp vanilla
8 tsps Baking Powder
1 C sugar
1 tsp Salt
1 tsp Nutmeg
1 C Butter or Margarine

Preheat oven to 350 degrees. Grease and flour one 13x9 inch pan or two 8 or 9-inch pans.

Pour can of evaporated milk into a 2 C measuring cup. Bring up to the 2 C mark with water. Pour in mixing bowl.

Add eggs, sugar, vanilla and margarine. Beat on low for 1 minute.

Sift and measure flour. Add cornmeal, baking powder, salt, and nutmeg. Mix on high speed, scraping bowl frequently, for two minutes.

Pour into pans. Bake for 40-45 minutes in a 13x9 inch or 35 to 40 minutes in 8 or 9 inch pans until golden brown.

Bread is ready when a wooden toothpick stuck in the center comes out clean.


If the cornmeal is lumpy, then you will need to sift if before adding it in to your mixture.

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