Editors' Pick
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."
photo by Dine Dish
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 cup milk
- 1⁄4 cup butter or 1/4 cup margarine, melted
- 1 large egg
- 1 1⁄4 1 1/4 cups white cornmeal or 1 1/4 cups blue cornmeal
- 1 cup all-purpose flour
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- you might want to reduce the sugar to 1/3 cup and use 2 egg
directions
- Heat oven to 400³F.
- Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
- Beat milk, butter and egg in large bowl with 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 toothpick inserted in center comes out clean.
- Serve warm if desired.
Questions & Replies
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What is shorting
Reviews
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Whoa BABY! I've been looking for a recipe like this for so long...<br/><br/>It was moist, held together well, it cut well, it crisped on the bottom but didn't get too done in the middle and best of all, it was hands down the best tasting cornbread I have ever eaten. We eat beans and rice once a week and I will be making this every week now that I have found it. I'm not kidding..you can stop looking! This is it. <br/><br/>I used a cast iron skillet that I heated on the stove and greased with shortening. This did result in a crispy bottom but didn't really shorten the cooking time (oddly enough). I used stick margerine. I was concerned about how much sugar was in this recipe. I thought it would be too sweet but it was PERFECT. LOVE IT. Thank you for posting this! -
I didn't have butter, had to use margarine substitute (veg oil spread)...used splenda instead of sugar. I'm trying to cut down on using a lot of butter and sugar, anyway. It was quick and easy, and the end result was surprisingly good! -
This has become my go to recipe for cornbread. Takes all of 10 minutes to mix up and 25 minutes to bake. I use a wire whisk. I do reduce the sugar and add one additional egg, as I like to add sweetness through honey or jam depending on what its being paired with (i.e. BBQ Ribs, Chili, eggs for breakfast with sliced avocado sprinkled with fresh ground pepper, salt and olive oil drizzle). Additionally, I've used Almond milk as a substitution for regular milk and it tastes the same (be weary of nut allergies of course). I find it keeps for about 3 days on the counter covered...I do suggest if not eating it right after its prepared, slice up and throw it on a grill pan to toast it up!
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I used the 2 eggs and 1/3 c sugar since i didnt want sweet cornbread. Recipe only makes a bread loaf pan. Tastes just like moms. My new go to cornbread recipe.
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This is the best cornbread I have ever had! I've been told by all my family that it is better than any restaurant. I constantly get requests to bring this to pot lucks and parties. I have made it jalapeño cornbread by adding 2 freshly chopped de-seeded jalapeños. It is not hot at all but adds an amazing flavour to the loaf. Also I sometimes put shredded cheddar on top after pulling it out of the oven. I have also made it maple cornbread by exchanging the sugar in the recipe for granulated maple sugar. You just can't beat this basic recipe! Its sweet, southern, classic recipe with simple ingredients that are always on hand! I love it.
see 174 more reviews
Tweaks
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Used 2 eggs and less sugar -
This is the Low-Sugar All Cornmeal Version. 1 tbsp brown sugar 1 c almond milk 2 eggs 1 1/2 c yellow cornmeal fine ground No all-purpose flour 1 tsp baking powder 1/2 tsp salt 2 tsp butter melted 1/2 c yellow cornmeal course ground If you like cornmeal, which is why you are making cornbread in the first place you will love this recipe. -
YUMMY!!!!!!!!!!!!!!!!!!!!!!!! I always wanted to make cornbread and when I made this, not only was the recipe simple but it was delicious! I made this to go with a venison stew I made and my husband loved it!<br/>I substituted the butter with margarine and used only a 1/4 cup of sugar and it turned out perfect! Thanks for sharing!
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Almond milk ; less sugar
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I used 1/3 cup sugar to reduce the sweetness, buttermilk instead of milk, 2 eggs and the vinegar as recommended by others. For my own tweak I added a 1/4 cup finely chopped scallion (green part only), 1/4 cup finely chopped red bell pepper, 1/4 teaspoon freshly ground nutmeg and a 1/4 teaspoon freshly ground black pepper. Definitely took it up a notch or two.
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RECIPE SUBMITTED BY
crazycookinmama
Outlook, 0
<p>A Very Happy Stay At Home Mom!!!! I have a soon to be 11year old that lives with his dad, his name is JayJay, and 3 living at home with me, and 1 on the way....I'm lovin' life! Ashton will be 8 in January, he's the smartest kid I know! Wrylie will be 6 in February and he's got more passion and caring in his little pinkie than most adults I know!!! And my very personal pride and joy Hennessey. She was born on the 27th of September 2007 and she's my little dollbaby. I love being at home with my children..love paying for ALL the stuff my 2nd grader brings home...soccer fees, and basketball fees, and book orders...I love cartin' my kindergartner around, and then coming home and cuddlin' with my little girl, and shopping for her favorite thing...shoes. My husband and I are as tight as 2 people can be, and I hate it when he leaves for work and can't wait until the clock strikes 4:30 because I know that means he's on his way home. Life is good. I couldn't ask for more.</p>
