Cornbread a La Betty Crocker, Circa 1980

"I graduated high school in 1981 and complained to my mom that she didn't teach me to cook like all my friends' mothers had done. She gave me a Betty Crocker cookbook and told me that she made sure I knew how to read. After a flood at my house ruined it, my mom gave me her identical copy 10 years later. And now I need to record a few recipes because this poor, tattered, splotched and dog-eared book doesn't look like it will last much longer."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
40mins
Ingredients:
9
Yields:
1 pan
Serves:
9-12
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ingredients

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directions

  • Heat oven to 450°. Mix all ingredients; beat vigorously 30 seconds. Pour into greased round layer pan, 9X1.5 inches, or square pan, 8x8x2 inches. Bake until golden brown, 25-30 minutes. Serve warm.

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Reviews

  1. This was a lovely cornbread, it was firm, moist, tender, fluffy and delicious. It was not sweet and had a gritty texture. It was the perfect match for recipe #261575. What a wonderful side dish it made; I put the ribs and gravy on top of the cornbread, served with homemade coleslaw, what a treat it all was. Thank you for sharing a recipe that we will enjoy again. Made for Pac Spring Safari 2013.
     
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RECIPE SUBMITTED BY

<p>Formerly an enthusiastic cook, now mother of 2 and still struggling with modifying my cooking life. I thought I left all those comfort foods (read: over eating!) behind, but now I see why they are so popular: they're EASY. Sigh. <br /> <br />But now that my kids are 6 and 8, they're out exploring foods with me. Yeah! This is an adjustment I'm eager to make with them. <br /> <br />Now, I'm back to scouring recipes for pleasure and experiences ... to share with kiddoes, this time.</p> <p>UPDATE: Well, the kids are growing up, and I have one with a sophisticated palate (hardly eats junk food) and another with a less than sophisticated palate (will eat good foods, but loves junk food, too). They're 12 and 14 now.</p> <p>AND -- I've entered a new food services career: craft services for the food industry. BOY, is that challenging. I want to be FABULOUS, but must be so in the face of challenging conditions. And so I scour the recipes again, in search of 1) portable 2) easy 3) attractive and 4) general appeal appetizers. Seasonal, too.</p>
 
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