Perfect Cornbread... Every Time! |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Promise me you will try this one!!! I guarantee a moist, slightly sweet, NOT crumbly corn bread, with NO bitter after taste. I have tried so many corn bread recipes my family is sick of trying them. I have created this recipe from my trials. I like my corn bread to have a nice corn flavor, to be moist and not crumble, and I like it a little sweet. I also DON'T like the bitter after taste so many corn breads have. Give it a shot, you won't regret it! Ingredients:
1 cup cornmeal |
1 cup flour |
1/2 cup sugar, less if preferred |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup milk |
1/2 cup butter, melted |
1 large egg, lightly beaten |
Directions:
1. Preheat oven to 400°F.
2. Mix all dry ingredients in a large bowl.
3. Add wet ingredients and mix well.
4. Pour into a greased 9-10 inch dish about 2 inches deep, I use a 10 inch cast iron skillet.
5. Bake for 18-23 minutes or until toothpick comes out clean.
6. DO NOT OVER BAKE! This causes it to crumble. I bake mine just until it starts to crack, 20 minutes.
7. ENJOY!
8. You can also make these in corn stick pans, bake for 12 to 18 minutes.
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