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Sweet Country Cornbread

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  • Prep 10 min
  • Total 35 min
  • Servings 12
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You don’t even need to get out the electric mixer for this quick-fix recipe, which requires just 10 minutes of prep time before you pop it in the oven and make a place at the table for hot, homemade cornbread. You can also pour the batter into muffin tins to make an even dozen cornbread muffins.
By Betty Crocker Kitchens
Updated Jun 13, 2019
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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
Make With
Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    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.
  • tip 4
    Not all cornmeal is yellow; switch things up with a white or New Mexican blue cornmeal.

Nutrition

170 Calories, 5 g Total Fat, 4 g Protein, 29 g Total Carbohydrate

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.

More About This Recipe

  • Long considered a staple in the American South and Southwest, cornbread’s appeal has spread nationwide, and it’s now a common accompaniment to hearty chilis and stews or served as a standalone treat with molasses or honey. A longstanding Southern cornbread tradition is also known as “cowboy cereal,” in which cornbread is crumbled into a glass of buttermilk and eaten with a spoon. When you’re making homemade cornbread, feel free to try mix-ins that complement the meal you’re planning to serve. Popular additions to the basic recipe include jalapeños, fresh, canned or frozen corn kernels, cooked bacon crumbles or shredded cheddar cheese. If you have any leftover cornbread, cube it and dry it for homemade croutons, or use it in poultry stuffing. For more inspiration, check out Betty’s best breads and roll recipes, which includes tips and reviews, as well as recipes for time-tested favorites and new twists on garlic bread, cheese bread, biscuits and more.
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