CORNBREAD AND BUTTER
A friend gave me this recipe several years ago, and I think it’s the best cornbread recipe I’ve tried. I love to serve the melt-in-your-mouth homemade cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners
2/3 cup butter, softened
1 cup of sugar
3 large eggs, room temperature
1-2/3 cups 2% milk
2-1/3 cups all-purpose flour
1 cup cornmeal
4-1/2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Combine eggs and milk. Combine flour, cornmeal, baking powder, and salt; add to creamed mixture alternately with egg mixture.
Pour into a greased 13×9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.
Test Kitchen Tips
Add more flavor by stirring in orange zest.
Cornbread went stale? Don’t worry! You can crumble it up to use as breadcrumbs or cube it to make the stuffing.
Try our other takes on cornbread.
1 slice: 259 calories, 10g fat (6g saturated fat), 68mg cholesterol, 386mg sodium, 37g carbohydrate (15g sugars, 1g fiber), 5g protein.