Quick and Easy

This is a basic recipe for cornbread. The amount of sugar can be decreased to suit your taste. Adding a little bacon grease to the recipe, or using it to grease the pan, will add flavor. Some people like more cornmeal and less flour. Stone ground cornmeal will add texture and flavor.

1 cup         milk or buttermilk
¼ cup      butter, melted
1                large egg (room temperature)
1 ¼ cups yellow cornmeal
1 cup        flour
½ cup     sugar
1 Tbsp     baking powder
½ tsp      salt

  1. Preheat oven to 400°
  2. Butter an 8 X 8 inch square pan, 9 inch round cake pan, a pie pan, corn stick pan, or muffin tin.
  3. Beat the milk, butter and egg to mix.
  4. Stir in all the remaining ingredients: cornmeal, flour, sugar, baking powder, and salt and mix until just moistened and a little lumpy.

Bake 20 to 25 minutes until golden brown and a toothpick comes out clean. The cooking time may vary with the type of pan you use. Smaller sizes will cook more quickly.