Betty Crocker Cornbread
Prep time: 
Cook time: 
Total time: 
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
  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).
  4. 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.
  5. 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.
Nutrition Information
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
Recipe by Dan Blumenfeld at