Recipe for Sylvia's Cornbread


    Sylvia's Cornbread

    Like the cornbread served at the restaurant, this version is tall and cakey, thanks to the eggs. Makes 15 servings.

    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

    Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan.

    In a large bowl, sift or stir together the cornmeal, flour, sugar, baking powder and salt. Set aside.

    In a large bowl with an electric mixer, beat the milk, oil and eggs. Add the cornmeal mixture and stir until just combined. (Batter will be wet and a little lumpy.) 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.

    Cool in the pan, then cut into 15 squares.