Cornbread

Take a break from regular bread with this fluffy cornbread that's baked to perfection.

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Servings 12

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dad736a5-9635-4655-864b-db0df049ea63

ingredients 9
Prep Time 10 min
Total Time 35 min

Ingredients

: Cooking spray to grease pan

1/4: cup butter or margarine (1/2 stick)

1: cup milk

1: large egg

1 1/4: cups yellow, white or blue cornmeal

1: cup all-purpose flour

1/2: cup granulated sugar

1: tablespoon baking powder

1/2: teaspoon salt

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Directions

1 Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
2 In a 1-quart saucepan, heat the butter over low heat until melted.
3 In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
4 Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

EXPERT TIPS

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Expert Tips

Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray. Fill each cup about 3/4 full with batter. Bake as directed in step 4. Remove muffins from the pan to a cooling rack.

A toothpick inserted in the center will have uncooked batter clinging to it if the cornbread is not fully baked.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 180
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 260mg; 260%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 0g 0% Sugars 10g 10% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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laceeroses

report Posted Aug. 25, 2011 7:52 PM

This is an excellent recipe. I have used your recipes before and they are a never fail.Thank you so much.

AuntDD67

report Posted Jun. 6, 2011 10:37 PM

This is a really good cornbread and I would make this to go along with a pot of pinto beans and greens of some kind, preferably collard greens. However, this was made for a cornbread salad and it was just a bit too sweet for this salad but the salad was delicious, just a bit too sweet.

debdebdol

report Posted Nov. 18, 2010 6:45 PM

Edit to previous review: I increased the sugar to 1 Cup.

debdebdol

report Posted Nov. 18, 2010 6:43 PM

This is the best corn bread recipe ever! I first came across this recipe about 10 years ago when I bought The Complete Book of Baking. I had the recipe memorized, but recently forgot the measurements. I was so glad that I found it! I follwed the recipe exactly, except that I used 1/4 cup vegetable oil and not butter. The original recipe called for oil so I'm sticking with it. I also like my cornbread on the sweet side so I added 1 cup of sugar.