This is from the Essential Mormon Cookbook and is the best cornbread recipe I have found.
1/2 cup butter, room temperature
1 cup sugar
2 eggs
1 cup yellow cornmeal
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
Cream butter, sugar, and eggs. In a separate bowl, combine dry ingredients. Combine butter mixture, dry ingredients, and milk. Bake in a greased 8x8 pan at 375 for 35-40 minutes. (I find I usually have to bake it longer than this.)
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