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Cook'n with Betty Crocker 
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Traditional Corn Bread |
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Serves: 12 Print this RecipeCorn bread is one of America's favorite quick breads. Easy and quick to make, it's a hearty way to satisfy a longing for warm-from-the-oven homemade bread. Delicious when hot, corn bread is also wonderful when cooled, sliced and thickly spread with butter or jam, or when toasted the next day. 1 1/2 cups yellow cornmeal 1/2 cup all-purpose flour 1/4 cup shortening 1 1/2 cups buttermilk 2 teaspoons baking powder 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon baking soda 2 eggs 1. Heat oven to 450°. 2. Grease round pan, 9 x 1 1/2 inches, or square pan, 8 x 8 x 2 inches. Mix all ingredients; beat vigorously 30 seconds. 3. Pour batter into pan. Bake until golden brown, 25 to 30 minutes Serve warm. 1 SERVING: Calories 140 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 38mg; Sodium 370mg; Carbohydrates 19g (Dietary Fiber 1g); Protein 4g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Honey-Whole Wheat Bread Traditional White Bread Brown Bread Raisin-Oatmeal Bread Almond Honey-Whole Wheat Bread 1.5-pound Pull-Apart Bread Sunflower Seven-Grain Bread Banana Bread Traditional Corn Bread Easy Garlic-Cheese Biscuits Buttermilk Biscuits Beaten Biscuits Popovers Baking Powder Biscuits Pepper-Cheese Twists Almond Honey-Whole Wheat Bread 1-pound |
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