This very easy Betty Crocker recipe has withstood the test of time! It is an easy preparation, yet the bread turns out moist and fluffy! I made this corn bread as part of Thanksgiving dinner, as an alternative to traditional rolls or biscuits – it was a great change of pace.
Cooking spray to grease pan 1 cup all-purpose flour
1/4 cup butter or margarine (1/2 stick) 1/2 cup granulated sugar
1 cup milk 1 tablespoon baking powder
1 large egg 1/2 teaspoon salt
1 1/4 cups yellow, white or blue cornmeal
- 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.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- 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.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Serve warm.
Food Mingle Blog Alternatives and Substitutions:
- I used yellow cornmeal and it worked well
Yield: 12 servings (1 loaf)
Adapted From: Betty Crocker’s Cookbook, seventh printing, 1989 (Golden Press/NY, Western Publishing Company, Inc., Racing, WI).