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Cornbread Betty Crocker Recipe

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This recipe for Cornbread Betty Crocker is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup butter
1 cup milk
1 large egg
1¼ cups yellow cornmeal
1 cup all-purpose flour
½ cup granulated white sugar
1 tablespoon baking powder
½ teaspoon salt.
Directions:
Directions:
Heat oven to 400º F Spray the bottom and the sides of an 8 inch square or 9 inch round baking pan with cooking spray. In a 1 quart sauce pan, 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 until the flour is just moistened (batter will be lumpy). Pour the batter into the pan: use a rubber spatula to scrape batter from the bowl. Spread the batter evenly in the pan and smooth the top. Bake 20 to 25 minutes or until golden brown and a tooth pick inserted into the center comes out clean. Internal temperature of the cake will be 195º F when it is cooked. Serve warm
Personal Notes:
Personal Notes:
Line the baking pan with parchment paper that has been greased on both sides to make it easier to remove the cake from the pan.

 

 

 

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