Recipe by crazycookinmama
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.
Top Review by Caryn Dalton
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!
- 1 cup milk
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 1 large egg
- 1 1⁄4 cups yellow cornmeal or 1 1⁄4 cups white cornmeal or 1 1⁄4 cups blue cornmeal
- 1 cup all-purpose flour
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- you might want to reduce the sugar to 1/3 cup and use 2 egg
Directions See How It's Made
- 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.