Total TimePrep/Total Time: 30 min.
- 1-1/2 cups all-purpose flour
- 3/4 cup cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 large egg, beaten
- 4 tablespoons butter, melted
- Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.
Jan 6, 2019
I'm sorry, but this was a waist of good cornmeal. If you like cake, do it, if you want cornbread, DON'T Yuck, Yuck Yuck...…… Born and lived in south forever, 65 years, thought it would be good with ham and bean soup. WRONG!!! Good for compost!
Dec 28, 2018
Nice that it's low in sugar. Nothing special though.
Aug 29, 2017
This was great cornbread ! I used 1/4 c sugar and added an extra egg. Moist and tasty!
Dec 2, 2015
It was okay. I gave it 3 stars primarily because of the ease. The lack of flavor had me considering 2 stars but that seems harsh since it was good, just not what I'm looking for.
Oct 26, 2015
Made this cornbread recipe for a chili supper and it was very tasty! They have a slight sweetness that makes it an excellent choice for chili or vegetable soup. I made mine in muffins for easy individual serving size.
Apr 13, 2015
I almost didn't make this recipe because of the 1, 2 and 3 star ratings. I am so glad I tried it anyway because it is the best cornbread I have ever made! I made a huge pot of Spicy Touchdown Chili, and decided it needed corn bread. Well, too often cornbread is too dry. This recipe was more bread-like, and I all my guests (men and women both) said it was the best they ever had and wanted more. Unfortunately I only made enough for everyone to have two, and I wish I had made more because I wanted more as well.
Jan 9, 2014
Great all around recipe. Quick and easy
Sep 12, 2013
This is definitely one of the best cornbread recipes I've had. Even the leftovers were moist! I did get a bit worried when my batter wouldn't "pour" like recipe suggested and I ended up "spreading" the batter with a knife, but the end result.....Yummy!!
Jan 8, 2013
Pardon me, BabyblueeyesJacque, your comment sounds like you've never had TastyKake's sweet corn cakes. They are suitable for toasting, then spreading with sweet butter. They are so scrumptious, you should try them & not knock sweet cornbread.
Apr 22, 2012
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