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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe. Ingredients:
1 cup milk |
1/4 cup butter or 1/4 cup margarine, melted |
1 large egg |
1 1/4 cups yellow cornmeal or 1 1/4 cups white cornmeal or 1 1/4 cups blue cornmeal |
1 cup all-purpose flour |
1/2 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
you might want to reduce the sugar to 1/3 cup and use 2 egg |
Directions:
1. Heat oven to 400³F.
2. Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
3. Beat milk, butter and egg in large bowl with hand beater or wire whisk.
4. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
5. Pour into pan.
6. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
7. Serve warm if desired.
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