Daisy Lane Bakery Cornbread

RECIPE

Servings 12| Prep Time 25 minutes| Total Time 1 hour

INGREDIENTS

2 cups yellow medium cornmeal

2 cups all-purpose flour

¼ cup light brown sugar

1 cup white sugar

2 Tablespoons baking powder

1 ½ tsp. salt

2 cups whole milk

½ cup almond milk (I use Joi Almond Nutbase)

½ cup canola oil

½ cup melted butter

5 large eggs

DIRECTIONS

1. Preheat the oven to 350 degrees.  Line a 9x13x2 inch baking pan with parchment paper.

2. In a large bowl, measure and sift all of the dry ingredients together.  cornmeal, flour, sugars, baking powder, and salt; set aside.

3. In a separate medium bowl, whisk all of the liquid ingredients together.

4. Combine the dry and wet ingredients until fully integrated and pour batter into the prepared pan and bake for 30 - 35 minutes, until a toothpick placed into the center comes out clean.

5. Allow to cool completely in pan before cutting and removing from pan and parchment paper.