Sweet Country Cornbread

Sweet Country Cornbread

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

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

12

servings

1
cup milk
1/4
cup butter or margarine, 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
  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 center comes out clean.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Not all cornmeal is yellow! It can also be white or blue, depending on the type of corn it came from.
Purchasing
To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
Substitution
Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt.
Variation
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 45 ),
  • Total Fat 5 g
    • (Saturated Fat 3 g,),
  • Cholesterol 30 mg;
  • Sodium 260 mg;
  • Total Carbohydrate 29 g
    • (Dietary Fiber 1 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fruit;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.