SWEET COUNTRY CORNBREAD

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10 min Prep
35 min Total
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12 Servings

You can use yellow, white or blue cornmeal to make this classic cornbread.


Ingredient List
  • Small check mark in a circle icon1 cup milk
  • Small check mark in a circle icon1/4 cup butter or margarine, melted
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon1 1/4 cups yellow, white or blue cornmeal
  • Small check mark in a circle icon1 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 cup sugar
  • Small check mark in a circle icon3 teaspoons baking powder
  • Small check mark in a circle icon1/2 teaspoon salt
Preparation
  1. Heat oven to 400°F. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.
  2. Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.
  3. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
Tips
  • Not all cornmeal is yellow! It can also be white or blue, depending on the type of corn it came from.
  • To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
  • Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt.
  • If you prefer corn muffins, grease just the bottoms of 12 regular-size muffin cups, or place paper baking cups in muffin cups. Fill about 3/4 full with batter.