Ingredients
-
1
-
1/4
-
1
-
1 1/4
-
1
-
1/2
-
1
-
1/2
-
-
-
-
-
-
-
Directions
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.,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.
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Steps
|
1
Done
|
Heat Oven to 400f. |
|
2
Done
|
Grease Bottom and Side or Round Pan, 9x1 1/2 Inches, or Square Pan, 8x8x2 Inches, With Shortening. |
|
3
Done
|
Beat Milk, Butter and Egg in Large Bowl With Hand Beater or Wire Whisk. |
|
4
Done
|
Stir in Remaining Ingredients All at Once Just Until Flour Is Moistened (batter Will Be Lumpy). |
|
5
Done
|
Pour Into Pan. |
|
6
Done
|
Bake 20 to 25 Minutes or Until Golden Brown and Toothpick Inserted in Center Comes Out Clean. |
|
7
Done
|
Serve Warm If Desired. |
