First time baking with this recipe: 02/01/2015.
Not as sweet and sticky as the Giant Eagle cornbread loaves that the kids love, but quite tasty. We made them in the form of muffins, so that the kids might easily pack them in their lunches.
The muffins stuck a good bit to the paper wrappers…next time, we should try greasing the muffin tray instead, and see if that works better.
Betty Crocker Cornbread
Author: Betty Crocker
Serves: 12 servings
- Cooking spray to grease pan
- ¼ cup butter or margarine (1/2 stick)
- 1 cup milk
- 1 large egg
- 1¼ cups yellow, white or blue cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 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.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- 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).
- 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 ¾ full with batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove muffins from the pan to a cooling rack.Serve warm.
Serving size: 1 muffin Calories: 180 Fat: 5g Saturated fat: 3g Unsaturated fat: 2g Trans fat: 0g Carbohydrates: 29g Sugar: 10g Sodium: 260mg Fiber: 0g Protein: 4g Cholesterol: 30mg
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