This could happen to you. I put this pan of cornbread on the dinner table, and then went back to the kitchen for a few moments. When I returned to the table more than half of it was gone.
Be sure to save this cornbread recipe. It's one you'll make over and over again.
Be sure to save this cornbread recipe. It's one you'll make over and over again.
Prep Time: 15 minutes
Ingredients:
- 1 cup cornmeal
- 1-3/4 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 cup (plus optional 1 tablespoon) sugar*
- ----
- 1/2 cup melted and cooled butter or vegetable oil or bacon grease
- 1-1/4 cups milk
- 1 large egg
Preparation:
Preheat oven to 375 degrees F. Lightly grease 9-inch square pan**.
In large bowl with a wire whisk, combine first set of ingredients. In medium bowl, combine second set of ingredients. Add wet to dry ingredients and stir until just moistened. Pour into prepared pan and bake for 20 to 25 minutes. Test center for doneness. Cool for a few minutes before serving. Serve with real butter and/or honey.
Makes 9 2-1/3 inch squares more or less on how it's cut.
Notes in the Margin:
*I prefer my cornbread sweet, so I add the extra tablespoon of sugar.
**You could also make this cornbread in a greased iron skillet or a 12-cup muffin tin. Baking times will vary.
In large bowl with a wire whisk, combine first set of ingredients. In medium bowl, combine second set of ingredients. Add wet to dry ingredients and stir until just moistened. Pour into prepared pan and bake for 20 to 25 minutes. Test center for doneness. Cool for a few minutes before serving. Serve with real butter and/or honey.
Makes 9 2-1/3 inch squares more or less on how it's cut.
Notes in the Margin:
*I prefer my cornbread sweet, so I add the extra tablespoon of sugar.
**You could also make this cornbread in a greased iron skillet or a 12-cup muffin tin. Baking times will vary.
