Using local and in season ingredients can easily make or break any dish. In corn bread using real corn is a necessity to help make your cornbread the best on the block. For the month of April, corn is an in season vegetable along with many other things. This cornbread recipe is delicious and easy to make. With a handful of ingredients and half and hour of time, you can easily make corn bread. From the kitchen of Betty Crocker comes this fluffy and delightful cornbread dish.
Cooking spray to grease pan
1/4 cup butter or margarine (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.