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Sweet Country Cornbread

Name: Sweet Country Cornbread
Prep time: 10 min
Total time: 35 min
Yield: 12
Ingredients: 1 cup (250 mL) milk; 1/4 cup (50 mL) butter or margarine, melted; 1 egg; 1 1/4 cups (300 mL) yellow, white or blue cornmeal; 1 cup (250 mL) all-purpose flour; 1/2 cup (125 mL) sugar; 3 tsp (15 mL) baking powder; 1/2 tsp (2 mL) salt

Prep 10 min
Total 35 min
Servings 12

You can use yellow, white or blue cornmeal to make this classic cornbread.

June 23, 2014

Ingredients

1 cup (250 mL) milk
1/4 cup (50 mL) butter or margarine, melted
1 egg
1 1/4 cups (300 mL) yellow, white or blue cornmeal
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) sugar
3 tsp (15 mL) baking powder
1/2 tsp (2 mL) salt

Steps

1

Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.
2

Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.
3

Bake 20 to 25 minutes or until golden brown and toothpick inserted in centre comes out clean.

Did You Know? Not all cornmeal is yellow! It can also be white or blue, depending on the type of corn it came from.
Tip: To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
Tip: If you prefer corn muffins, grease just the bottoms of 12 regular-size muffin cups, or place paper baking cups in muffin cups. Fill about 3/4 full with batter.