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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 12 |
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The best part of cornbread is the crispy outer surface. You'll need a corn stick pan to make these. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 egg |
1 cup milk |
1 tablespoon butter, melted |
2 cups cornmeal |
2 teaspoons baking powder |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 450F and grease your corn stick pan.
2. Beat egg; add milk and melted butter.
3. Sift dry ingredients together; add to batter.
4. Bake for 12 to 15 minutes or until golden brown.
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