Prep 15 mins
Cook 20 mins
Great cornbread recipe, very close to Marie Callendar's..kinda sweet but oh so good!
- 1 cup flour
- 1 cup cornmeal
- 2⁄3 cup sugar
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1⁄3 cup oil
- Mix dry ingredients together in large bowl.
- Mix wet ingredients in another bowl; then combine with dry and stir till combined.
- Pour into ungreased 8x8” pan and bake 20-25 min at 400°F.
I call this MOST EXCELLENT cornbread. Loved it but I perfected it just a little. Take 2 1/2 tablespoons of BUTTER and place it in the dish you will bake the cornbread in and place it in the oven to melt while the oven is preheating. After you mix the batter pour it into the hot baking dish with the melted butter. Bake for 20 minutes. This will get a nice buttery crisp crust. This is the first time I have not felt like I needed to add anything (butter, honey, jam) to my cornbread to improve the flavor. Thank you to the chef who shared this wonderful recipe.
I thought it was very good. I used white whole wheat flour. Next time I would reduce the flour by 2 Tablespoons to adjust for the denser flour but it wasn't dry even with the whole wheat. Make sure you don't compact your flour. Just spoon it in the cup and level without shaking or tapping.
I love this recipe, it is the only recipe that I use for cornbread. I use the leftovers to make stuffing.