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    You are in: Home / Recipes / Cornbread Recipe
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    Cornbread

    Cornbread. Photo by Figkis

    1/11 Photos of Cornbread

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    crazycookinmama's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 400³F.
    2. 2
      Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
    3. 3
      Beat milk, butter and egg in large bowl with hand beater or wire whisk.
    4. 4
      Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
    5. 5
      Pour into pan.
    6. 6
      Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
    7. 7
      Serve warm if desired.

    Ratings & Reviews:

    • on February 10, 2011

      55

      Whoa BABY! I've been looking for a recipe like this for so long...

      It was moist, held together well, it cut well, it crisped on the bottom but didn't get too done in the middle and best of all, it was hands down the best tasting cornbread I have ever eaten. We eat beans and rice once a week and I will be making this every week now that I have found it. I'm not kidding..you can stop looking! This is it.

      I used a cast iron skillet that I heated on the stove and greased with shortening. This did result in a crispy bottom but didn't really shorten the cooking time (oddly enough). I used stick margerine. I was concerned about how much sugar was in this recipe. I thought it would be too sweet but it was PERFECT. LOVE IT. Thank you for posting this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2011

      55

      I didn't have butter, had to use margarine substitute (veg oil spread)...used splenda instead of sugar. I'm trying to cut down on using a lot of butter and sugar, anyway. It was quick and easy, and the end result was surprisingly good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2011

      55

      Perfect cornbread. Thanks for sharing the recipe! UPDATE: My son decided this is the best cornbread ever, so I've made it several times since my original review. Have used melted butter as well as canola oil with good results. Thanks again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (148)

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    Nutritional Facts for Cornbread

    Serving Size: 1 (65 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 169.6
     
    Calories from Fat 49
    29%
    Total Fat 5.5 g
    8%
    Saturated Fat 3.1 g
    15%
    Cholesterol 28.5 mg
    9%
    Sodium 242.0 mg
    10%
    Total Carbohydrate 27.3 g
    9%
    Dietary Fiber 1.2 g
    4%
    Sugars 8.4 g
    33%
    Protein 3.3 g
    6%

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