Cornbread

Take a break from regular bread with this fluffy cornbread that's baked to perfection. MORE + LESS -

Cooking spray to grease pan

1/4

cup butter or margarine (1/2 stick)

cup milk

large egg

1 1/4

cups yellow, white or blue cornmeal

cup all-purpose flour

1/2

cup granulated sugar

tablespoon baking powder

1/2

teaspoon salt

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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.

Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray. Fill each cup about 3/4 full with batter. Bake as directed in step 4. Remove muffins from the pan to a cooling rack.
A toothpick inserted in the center will have uncooked batter clinging to it if the cornbread is not fully baked.