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Recipes by Month July 2015 Back to Main Index | Group Protocol
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From: Art Guyer <aguyer42@myactv.net> Sent: Tuesday, July 21, 2015 6:44 PM I made this to eat with chili and everyone loved it. Very moist. I assume those of you who bake a lot have your own favorite cornbread recipes. I don't but this one was very good -- and I baked it "meself." * Exported from MasterCook * Cornbread Recipe By : crazycookinmama on January 28, 2005 Serving Size : 9 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/4 cup butter, melted 1 large egg 1 1/4 cups cornmeal (yellow, white or blue) 1 cup all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt Heat oven to 400F. Grease bottom and side of round pan, 9x1-1/2 inches, or square pan, 8x8x2 inches. Beat milk, melted butter and egg in large bowl with hand beater or wire whisk. Stir in all remaining ingredients until flour is moistened (batter will be lumpy). Pour into pan. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm. Wonderful with chili! Note: I made this cornbread this evening (July 21, 2015) to serve with chili we thawed from the freezer. Both were excellent! It is just sweet enough and moist. From: www.food.com Contributed to the FareShare Group by Art; July 2015 www.fareshare.net - - - - - - - - - - - - - - - - - - From: hderhut@charter.net Sent: Wednesday, July 22, 2015 12:23 AM I eat cornbread on a regular basis. My personal preferences call for a little tweaking. I don't use sugar and I bake in a cast Iron skillet. Put butter in skillet and place in oven. Allow skillet to get really hot. Pour butter in batter and stir. Pour batter in skillet and return to oven. Cornbread will develop a thicker crust on top and bottom. Bread should be rather thin with thick crust on both sides and just enough bread in between to slide a knife between the crusts and fill with butter. David in Carolina |
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