Every six figure earner should know how to make corn bread like this.
I’m not one of those who had the luxury of having my grandmother’s cornbread recipe passed down to me. I didn’t even graduate to making cornbread that wasn’t from a box until just a few years ago. I tried Martha Stewart’s recipe, because well her pancake recipe is OUTSTANDING, but her cornbread recipe didn’t do it for me. But when I stumbled upon the Betty Crocker recipe–I hit payday! I had to double the recipe below so that it could have the thickness that I like my cornbread to have. Here you go:
Butter to grease pan
1/4 cup butter or margarine (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 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.
2 In a 1-quart saucepan, heat the butter over low heat until melted.
3 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.
4 Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Sooooo yummy. If you try it I want to know!