Great old fashion corn bread from Betty Crocker’s. Full flavor and a little crunchy texture are welcome at almost any meal.
Corn bread is an excellent change of pace from the usual bread for a down home meal like my Crock Pot Ham and Bean Soup. I went old school and used our much-loved 1972 Betty Crocker’s Cookbook. Only a few changes but full of that old fashion goodness.
Rating
A very nice 4. Nothing more… nothing less.
Molly and Lilly at play
Notes: Most modern recipes have lots more sugar. I don’t really want that in my corn bread.
Preheat oven to 425 conventional not convection. Prep a 8 inch square baking pan with a heavy spray of PAM.
Microwave 1/4 cup (1/2 stick) butter until just melted. About 20-30 seconds. Combine in a mixing bowl butter, one egg and 1 cup milk. Whisk to combine. Add 1 cup corn meal, 1 cup flour, 2 tablespoon sugar, 4 teaspoon baking powder and 1/2 teaspoon salt. Mix until flour and corn meal is all moist. Do not over mix.
Spread into prepared baking pan.
Bake until toothpick comes out clean. About 18-20 minutes.
Old Fashion Corn Bread
Great old fashion corn bread from Betty Crocker’s. Full flavor and a little crunchy texture are welcome at almost any meal.
Author: Dan Mikesell
Recipe type: Bread
Cuisine: American
Serves: 9
Ingredients
- ¼ cup (1/2 stick) butter
- 1 cup milk
- 1 egg
- 1 cup flour
- 1 cup corn meal
- 2 tablespoons sugar
- 4 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 425 conventional not convection. Prep a 8 inch square baking pan with a heavy spray of PAM.
- Microwave ¼ cup (1/2 stick) butter until just melted. About 20-30 seconds.
- Combine in a mixing bowl butter, one egg and 1 cup milk. Whisk to combine
- Add 1 cup corn meal, 1 cup flour, 2 tablespoon sugar, 4 teaspoon baking powder and ½ teaspoon salt. Mix until flour and corn meal is all moist. Do not over mix.
- Spread into prepared baking pan.
- Bake until toothpick comes out clean. About 18-20 minutes.
3.2.2925
Last Updated
December 20 2014