PERFECT CORNBREAD... EVERY TIME!

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Promise me you will try this one!!! I guarantee a moist, slightly sweet, NOT crumbly corn bread, with NO bitter after taste. I have tried so many corn bread recipes my family is sick of trying them. I have created this recipe from my trials. I like my corn bread to have a nice corn flavor, to be moist and not crumble, and I like it a little sweet. I also DON'T like the bitter after taste so many corn breads have. Give it a shot, you won't regret it!

Provided by QueenBof6

Categories     Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

1 cup cornmeal
1 cup flour
1/2 cup sugar, less if preferred
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
1 large egg, lightly beaten

Steps:

  • Preheat oven to 400°F.
  • Mix all dry ingredients in a large bowl.
  • Add wet ingredients and mix well.
  • Pour into a greased 9-10 inch dish about 2 inches deep, I use a 10 inch cast iron skillet.
  • Bake for 18-23 minutes or until toothpick comes out clean.
  • DO NOT OVER BAKE! This causes it to crumble. I bake mine just until it starts to crack, 20 minutes.
  • ENJOY!
  • You can also make these in corn stick pans, bake for 12 to 18 minutes.

Nutrition Facts : Calories 194.2, Fat 9.3, SaturatedFat 5.5, Cholesterol 38.7, Sodium 244.7, Carbohydrate 25.3, Fiber 1, Sugar 8.4, Protein 3.2

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