Cornbread
I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.
I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.
- Carbohydrate 9.64709195505974 g
- Cholesterol 20.4416666683574 mg
- Fat 1.34496555623378 g
- Fiber 0.281986116436531 g
- Protein 2.87447083519042 g
- Saturated Fat 0.630077222557978 g
- Serving Size 1 1 serving(s) (61g)
- Sodium 2493.04372908143 mg
- Sugar 9.36510583862321 g
- Trans Fat 0.187583055661937 g
- Calories 63 calories
Step-by-step
- Heat oven to 400°F.
- Grease bottom and sides of a round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
- Beat milk, butter, and egg in a large bowl with a hand beater or wire whisk.
- Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
- Pour into pan.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Serve warm if desired.
My Favorite Cornbread Recipe: A Taste of Home
As a busy mom, finding time to bake is a luxury, but when I do, it’s always worth it. There's something incredibly comforting about the smell of freshly baked goods filling the house, and this cornbread recipe is my go-to for that warm, satisfying feeling. I've tried countless cornbread recipes over the years, often ending up disappointed with dry, crumbly results that require copious amounts of butter to make palatable. But this recipe? This is different. It's moist, it's flavorful, and it's surprisingly easy to make, even on a weeknight. The sweet cornmeal gives it a delightful sweetness that's perfect on its own, but it also pairs beautifully with savory dishes.
The secret, I think, lies in the perfect balance of ingredients. The melted butter adds richness and moisture, while the combination of cornmeal and all-purpose flour gives the bread a wonderful texture. It's not too dense, not too crumbly – just right. And the subtle sweetness is simply addictive. My kids devour this cornbread almost as quickly as I can make it. It’s the perfect side dish for chili, stews, or even just a simple bowl of soup. But let's be honest, sometimes I eat it straight from the pan, warm and slightly buttery. Who can resist?
This recipe is a keeper, a real family favorite, and I'm excited to share it with all of you. It’s a testament to the power of simple ingredients and a little bit of love. Beyond the deliciousness, there’s a certain nostalgia attached to this cornbread. It reminds me of simpler times, of family gatherings around the table, the sharing of food and laughter. It's more than just a recipe; it’s a little slice of home, a warm hug in bread form. Give it a try, and I'm confident it will become a cherished recipe in your home too. The slightly sweet cornbread is absolutely perfect for a casual get-together with friends or even a cozy night in with the family. It's versatile enough to adapt to your liking; you can even add some chopped jalapeños or cheddar cheese for a spicier kick.
Ingredients that Make this Recipe Special:
- Cornmeal: The star of the show! I prefer white cornmeal for its classic flavor, but blue cornmeal adds a beautiful color and subtle earthy note. You can even experiment with different types of cornmeal to find your perfect match.
- All-Purpose Flour: Adds structure and helps keep the cornbread from being too crumbly.
- Sugar: A touch of sweetness complements the cornmeal beautifully. You can adjust the amount to your preference.
- Melted Butter: Essential for moisture and richness. Don't skimp on this!
- Milk and Egg: Bind the ingredients together and create a tender crumb.
- Baking Powder: Gives the cornbread its light and airy texture.
I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know how it turns out! Happy baking!
