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BREAD recipe added on 1/12/2016
Make the cornbread batter: 3 C white flour 1 C white sugar 1 C cornmeal 2 TBSP baking powder 1 tsp salt 2 and 1/2 C milk 4 large eggs 2/3 C vegetable oil 6 TBSP melted butter Mix dry ingredients & set aside. Mix wet ingredients thoroughly. Add dry ingredients to the wet ingredients & mix until smooth. Pour oyster stew into a 13 x 9 cake/baking pan or extra large roasting pan. Pour cornbread batter evenly over the top of the stew. Bake at 400 degrees for 30 minutes. After 30 minutes, cover the top loosely with foil to avoid over-browning the top. Cook for an additional 20-30 minutes, or until the cornbread is completely cooked all the way through. Enjoy!
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