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Buttery Cornbread

Buttery Cornbread

Oxmoor House DECEMBER 2004

  • Yield: 1 (8") round cornbread

Ingredients

  • 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

Preparation

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.

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Buttery Cornbread recipe

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