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Prep 10min
Total35min
Servings12
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Ingredients
1
cup milk
1/4
cup butter, melted
1
egg
1 1/4
cups yellow, white or blue cornmeal
1
cup Gold Medal™ all-purpose flour
1/2
cup sugar
3
teaspoons baking powder
1/2
teaspoon salt
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Steps
1
Heat oven to 400°F. 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 center comes out clean.
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Bake the batter in a round or square baking pan, or a muffin tin. Grease bottom only of pans or muffin tins unless otherwise specified; this helps to prevent a lip and a hard, dry edge from forming.
Cornbread, cornpone, corn dodgers—what’s in a name? Food historians are still fighting the war of when and where cornbread first was made. And the use of sweeteners is subjective—sometimes honey, molasses, or sweet sorghum syrup are used. But for this recipe straight up granulated sugar yields a sweet, almost cake-like bread.
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. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
Not all cornmeal is yellow; switch things up with a white or New Mexican blue cornmeal.
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Nutrition Facts
Serving Size:1 Serving
Calories
170
Calories from Fat
45
Total Fat
5 g
Saturated Fat
3 g
Cholesterol
30 mg
Sodium
260 mg
Potassium
70 mg
Total Carbohydrate
29 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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