Friday, July 22, 2016

Cornbread



CornbreadIf a southern table doesn't have biscuits, more than likely a pan of cornbread or a basket of corn muffins will accompany the meal. Cornbread is a bit easier than biscuits for beginning bakers, and this recipe from Betty Crocker has been in circulation for generations.

Cornbread

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Ingredients

Cooking spray to grease pan
1/4 cup butter or margarine (1/2 stick)
1 cup milk
1 large egg
1 1/4cups yellow, white or blue cornmeal
1 cup all-purpose flour
1/2cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

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.

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