Betty Crockers Corn Bread

Great old fashion corn bread from Betty Crockers. Full flavor and a little crunchy texture are welcome at almost any meal.

Corn bread is an excellent change of pace from the usual bread for a down home meal like my Crock Pot Ham and Bean Soup. I went old school and used our much-loved 1972 Betty Crocker’s Cookbook. Only a few changes but full of that old fashion goodness.

Rating

A very nice 4. Nothing more… nothing less.

Molly and Lilly at play

Notes: Most modern recipes have lots more sugar. I don’t want that in my corn bread.

Other Corn Bread Recipes You will Love

Cornbread Drop Biscuits

Easy Grilled Cornbread

Preheat oven to 425 conventional, not convection. Prep an 8-inch square baking pan with a heavy spray of PAM.

Microwave 1/4 cup (1/2 stick) butter until just melted. About 20-30 seconds. Combine in a mixing bowl butter, one egg, and one cup milk. Whisk to combine. Add one cup cornmeal, one cup flour, two tablespoon sugar, four teaspoon baking powder and 1/2 teaspoon salt. Mix until flour and corn meal is all moist. Do not over mix.

Spread into prepared baking pan.

Bake until toothpick comes out clean. About 18-20 minutes.

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3.7 from 13 votes

Betty Crockers Corn Bread

Great old fashion corn bread from Betty Crockers. Full flavor and a little crunchy texture are welcome at almost any meal.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Author: Dan Mikesell AKA DrDan

Course : Bread

Cuisine : American

Servings/Adjust Amount: 9

9

Ingredients

• 1/4 cup butter - 1/2 stick
• 1 cup milk
• 1 egg
• 1 cup flour
• 1 cup Corn Meal
• 2 tablespoons sugar
• 4 teaspoon baking powder
• 1/2 teaspoon salt

Instructions

• Preheat oven to 425 conventional, not convection. Prep an 8-inch square baking pan with a heavy spray of PAM.
• Microwave 1/4 cup (1/2 stick) butter until just melted. About 20-30 seconds.
• Combine in a mixing bowl butter, one egg, and 1 cup milk. Whisk to combine
• Add one cup cornmeal, one cup flour, two tablespoon sugar, four teaspoon baking powder and 1/2 teaspoon salt. Mix until flour and corn meal is all moist. Do not over mix.
• Spread into prepared baking pan.
• Bake until toothpick comes out clean. About 18-20 minutes.

 

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Calories: 182kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 384mg | Potassium: 70mg | Fiber: 2g | Sugar: 5g | Vitamin A: 300IU | Calcium: 170mg | Iron: 1.3mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.