Cornbread
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.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup sugar
- 1/4 cup butter or 1/4 cup margarine melted
- 1 1/4 cups yellow cornmeal or 1 1/4 cups white cornmeal
- you might want to reduce the sugar to 1/3 cup and
- Carbohydrate 9.64709195505974 g
- Cholesterol 20.4416666683574 mg
- Fat 1.34496555623378 g
- Fiber 0.281986116436531 g
- Protein 2.87447083519042 g
- Saturated Fat 0.630077222557978 g
- Serving Size 1 1 serving(s) (61g)
- Sodium 2493.04372908143 mg
- Sugar 9.36510583862321 g
- Trans Fat 0.187583055661937 g
- Calories 63 calories
Heat oven to 400³F. Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening. Beat milk, butter and egg in large bowl with hand beater or wire whisk. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour into pan. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm if desired.
