Cornbread
User Submitted — August 2007
Bread Recipes
Yield: 12 servings
Betty Crocker New Cookbook
- 1 cup milk
- 1/4 cup butter, melted
- 1 large egg
- 1-1/4 cups yellow cornmeal
- 1 cup all purpose flour
- 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Heat oven to 400 degrees F. Grease bottom and side of round pan, 9 x 1-1/2 or square pan, 9x9x2, with butter. Beat milk, butter and egg in a large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
For corn muffins: grease bottoms only of 12 medium muffin cups, or line with paper baking cups. Fill about 3/4 full.
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Reviews by Readers
Excellent recipe!! My whole family loved it, even my picky 2 year old. Especially good served warm with butter and blackberry jam. – Reviewed by Janice Gardner
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