Buttery Cornbread

Oxmoor House
1 (8") round cornbread


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1 cup all-purpose flour
3/4 cup cornmeal (not cornmeal mix)
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
3/4 cup milk
1/2 cup butter or margarine, melted
2 tablespoons butter or shortening


Combine first 5 ingredients in a large bowl. Combine egg, milk, and 1/2 cup melted butter; stir with a wire whisk. Add egg mixture to dry ingredients, stirring just until dry ingredients are moistened. Set aside.

Melt 2 tablespoons butter in an 8" cast-iron skillet over medium-high heat. Pour batter into skillet. Bake at 425° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Created date

August 2009