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Nutrition Facts
Serving Size 1 (62g) Recipe makes 12 servings
Calories 169
Calories from Fat 49		(29%)
Amount Per Serving		%DV
	Total Fat 5.5g	8%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 235mg		9%
Potassium 85mg		2%
Total Carbohydrate 27.3g		9%
	Dietary Fiber 1.2g	4%
	Sugars 8.5g
Protein 3.3g		6%
detailed view... how is this calculated?

Cornbread

Recipe #109767 | 35 min | 10 min prep | add private note

⁽⁷⁷⁾ RATE IT NOW Print Recipe

By: crazycookinmama
Jan 28, 2005

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.

SERVES 12 (change servings and units)

Ingredients

1 cup milk
1/4 cup butter or margarine, melted
1 large egg
1 1/4 cups yellow cornmeal or white cornmeal or blue cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt

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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Featured Reviews for This Recipe

From: Epi Curious

On Oct 25, 2009

I followed the recommendation to use 1-1/4 cups of milk. Coated a cast iron pan with bacon grease and cooked the cornbread in the pan...that's how we Southerners were taught to do it. This was perfect. Just like my Grandma used to make. I love that it wasn't ruined by the addition or corn or cheese or any of those things that, in my opinion, ruin the simple goodness of cornbread.

0 people found this review helpful

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From: Chef #1376400

On Oct 18, 2009

Follow the recipe exactly and it turns out pretty good.

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From: Jenny Mac

On Mar 17, 2005

Well I was cooking Chilli for our evening meal last night, and thought I would give a Corn Bread a try. Now you are looking at a Corn bread virgin here. It isn't something we Brits go for .Chilli generally comes with rice!Chose this recipe because it didn't have oil in it, and I'm so glad I did. Lovely husband and I REALLY enjoyed it. Never made Corn Bread before but will certainly make it again and again. What else can you serve it with? and can you put corn kernels in it as well? Well done for a great recipe

11 people found this review helpful

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From: ~Bekah~

On Feb 18, 2005

Wonderful, easy to prepare bread. Nice and crisp on the outside, and tender on the inside. I don't like cornbread with the so popular cans of corn added, and this was perfect. Thanks!

7 people found this review helpful

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