Cornbread
This is adapted from a Betty Crocker recipe. I made this as written and I will say, this is some of the best cornbread I have eaten. Great texture, excellent flavor, perfect.
Equipment
- Oven
- Baking Pan (8 or 9 inch)
Ingredients
- 1¼ cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup butter, melted, (½ stick or ¼ block)
- 1 cup milk
- 1 egg
Instructions
- Preheat your oven to 200° C (400° F). Grease with butter a 8 inch square baking pan or a 9 inch round baking pan.
- In a bowl, add the cornmeal, flour, sugar, baking powder, and salt. Mix together with a large fork or whisk.
- In another bowl, add the melted butter, milk, and egg. Beat together with a large fork or whisk.
- Add the cornmeal/flour mixture all at once to the wet mixture, stir until the flour is wet, batter will be lumpy. Pour batter into the prepared baking pan and smooth out.
- Bake for 25 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean.
- Slice into squares, serve as a side dish. Enjoy.
Notes
Low cost per serving.