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.,Turned out great. used the extra egg and less sugar, and added some vinegar per some of the comments, in a preheated cast iron pan. Got rave reviews from my daughter – who was the reason I was making it. It’s a keeper – already saved with changes. Thanks.,Used 2 eggs and less sugar
Discover ground-breaking new supplements! SHOP & SAVE
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. |
