After my failed attempt at "good" cornbread earlier this month, I decided that I needed to alter my recipe for a more "corn-y" taste. Thankfully, my alterations gave me just the taste I'd hoped for! I made this extra small batch so that I'd have just enough to fill the two small loaf-pans I'd purchased several months ago. Sadly, the finished appearance left much to be desired...but the taste was perfect!
Perfect Cornbread
(2 small loaf-pans or 4 muffins)
3½ T. butter, softened
1/3 c. sugar
1 egg
½ c. milk
½ c. flour
½ c. cornmeal
1½ t. baking powder
¼ t. salt
Preheat oven to 400°F (205°C). Cream butter and sugar. In a separate bowl, combine egg and milk. Combine flour, cornmeal, baking powder, and salt. Alternate adding the dry and wet ingredients to the butter mixture. Mix well and pour into greased pans. Bake for 20-25 minutes.
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