Old Fashioned Cornbread
Prep time:
Cook time:
Serving size: 12
Calories per serving: 135
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 135
1 cooking spray to grease pan
1/4 cup butter or margarine (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Directions:
1 Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
2 In a 1-quart saucepan, heat the butter over low heat until melted.
3 In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
4 Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve broken up in the bottom of a bowl with the Chili scooped over the top. Yum!
https://www.bettycrocker.com/recipes/cornbread/8990e15c-fc1d-4a8d-b8b3-4b37f45eca49
2 In a 1-quart saucepan, heat the butter over low heat until melted.
3 In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
4 Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve broken up in the bottom of a bowl with the Chili scooped over the top. Yum!
https://www.bettycrocker.com/recipes/cornbread/8990e15c-fc1d-4a8d-b8b3-4b37f45eca49
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
