MENU
  • Print
    3K
  • Save
    240
  • Pinterest
    970
  • Email
    271
  • Facebook
    1K

Sweet Country Cornbread

sweet country cornbread Side
Sweet Country Cornbread
  • Prep 10 min
  • Total 35 min
  • Servings 12

You don’t even need to get out the electric mixer for this quick-fix recipe, which requires just 10 minutes’ 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. MORE+ LESS-

September 20, 2018

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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.
  • Not all cornmeal is yellow; switch things up with a white or New Mexican blue cornmeal.
  • 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.
  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
45
% Daily Value
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 jalapenos, fresh, canned or frozen corn kernels, cooked bacon crumbles or 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 photos, tips and reviews, as well as recipes for time-tested favorites and modern new twists on garlic bread, cheese bread, biscuits and more.

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment