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Cook'n with Betty Crocker 
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Corn Bread |
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Serves: 12 Print this RecipePrep: 10 min; Bake: 25 min There are many versions of corn bread. This one, sometimes called Yankee Corn Bread, is sweeter than the Southern Buttermilk Corn Bread recipe (right). 1 cup milk 1/4 cup butter or margarine, melted 1 large egg 1 1/4 cups yellow, white or blue cornmeal 1 cup all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1. Heat oven to 400°. Grease bottom and side of round pan, 9 X 1 1/2 inches, or square pan, 8 X 8 X 2 inches, with shortening. 2. Beat milk, butter and egg in large bowl with hand beater or wire whisk. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour into pan. 3. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm if desired. *Spreads with at least 65% vegetable oil can be used. **If using self-rising flour, omit baking powder and salt. NUTRITION FACTS: 1 Serving Calories 175 (Calories from Fat 45); Fat 5g (Saturated 3g); Cholesterol 30mg; Sodium 260mg; Carbohydrate 29g (Dietary Fiber 1g); Protein 4g % DAILY VALUE: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 6% DIET EXCHANGES: 2 Starch; 1/2 Fat Corn Muffins: Grease bottoms only of 12 medium muffin cups, 2 1/2 X 1 1/4 inches, with shortening, or line with paper baking cups. Fill cups about 3/4 full. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. 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!
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