Cornbread

Prep 10 min
Total 35 min
Servings 12

Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.

By Betty Crocker Kitchens

Updated November 9, 2020

Make with

Gold Medal Flour

Ingredients

1/4

cup butter (1/2 stick)
1

cup milk
1

large egg
1 1/4

cups yellow, white or blue cornmeal
1

cup Gold Medal™ all-purpose flour
1/2

cup granulated sugar
1

tablespoon baking powder
1/2

teaspoon salt

Steps

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1

Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
2

In a 1-quart saucepan, heat the butter over low heat until melted.
3

In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
4

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

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Ground cornmeal is available in different grinds, from fairly fine to very coarse. A finer grind is good for baking a cake-like bread, while coarser grinds (like for grits or polenta that are often cooked into a spoonable hot cereal) can offer more texture and bite to cornbread. Consider using a mixture of fine and coarse meals for a crumblier, more bread-like product.
Not all cornmeal is yellow; switch things up with a white or New Mexican blue cornmeal.
Mix a spoonful of clover honey or grated orange peel into softened butter to slather on the warm bread.
Bake the batter in a round or square baking pan or try a small cast-iron skillet, muffin tin, or in a heavy corn stick pan. Like for all quick breads, just grease the bottom of the pan or muffin cups so the bread can climb up the sides easily as it rises. For a corn stick pan completely grease the grooves so the sticks slide out without sticking.

Nutrition Facts

Serving Size: 1 Serving

Calories: 180
Calories from Fat: 45

% Daily Value

Total Fat: 5g; 8%
Saturated Fat 3g 14% Trans Fat 0g
Cholesterol: 30mg; 10%
Sodium: 260mg; 11%
Potassium: 70mg; 2%
Total Carbohydrate: 29g; 10%
Dietary Fiber 0g 0% Sugars 10g
Protein: 4g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

One of the longest-running food festivals is the National Cornbread Festival that’s held each April in South Pittsburg, Tennessee. Every year, tens of thousands of attendees converge on this quaint southern town to celebrate a cornbread, a staple food that’s often called “the cornerstone of Southern cuisine.” The event features a homemade cornbread cookoff, a cornbread pancake breakfast and even a Miss National Cornbread Contest pageant. Even if you can’t attend the festival, you can make your own at-home celebration of all things cornbread-ian with this easy cornbread recipe that tastes great served fresh from the oven, topped with a pat of butter or complemented with a drizzle of honey . And if you’re inspired to try more bread baking, check out Betty's best breads and rolls recipes.