Cornbread

Submitted 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."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 12

ingredients

• 1 cup milk
• 1⁄4 cup butter or 1/4 cup margarine, melted
• 1 large egg
• 1 1⁄4 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

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.

Reviews

[Caryn Dalton]

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

 

[Chef Treenie]

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!

 

[Jennifer D.]

This has become my go to recipe for cornbread. Takes all of 10 minutes to mix up and 25 minutes to bake. I use a wire whisk. I do reduce the sugar and add one additional egg, as I like to add sweetness through honey or jam depending on what its being paired with (i.e. BBQ Ribs, Chili, eggs for breakfast with sliced avocado sprinkled with fresh ground pepper, salt and olive oil drizzle). Additionally, I've used Almond milk as a substitution for regular milk and it tastes the same (be weary of nut allergies of course). I find it keeps for about 3 days on the counter covered...I do suggest if not eating it right after its prepared, slice up and throw it on a grill pan to toast it up!

 

[karen.wester]

I used the 2 eggs and 1/3 c sugar since i didnt want sweet cornbread. Recipe only makes a bread loaf pan. Tastes just like moms. My new go to cornbread recipe.

 

[QueenofMaple]

This is the best cornbread I have ever had! I've been told by all my family that it is better than any restaurant. I constantly get requests to bring this to pot lucks and parties. I have made it jalapeño cornbread by adding 2 freshly chopped de-seeded jalapeños. It is not hot at all but adds an amazing flavour to the loaf. Also I sometimes put shredded cheddar on top after pulling it out of the oven. I have also made it maple cornbread by exchanging the sugar in the recipe for granulated maple sugar. You just can't beat this basic recipe! Its sweet, southern, classic recipe with simple ingredients that are always on hand! I love it.