This cornbread recipe came from my sister Paula. I make it often and always have to go looking for it, so I thought I should post it here to find easily (and to share it!). It's so easy to make and so delicious. I usually pair it with chili but tonight I'm making stuffed peppers and my sisters who make the stuffed peppers recipe I'm using also make cornbread with it, so that's what I'm doing as well.
Cornbread
This cornbread is sweet and light. Makes 12 servings.
1 cup milk
¼ cup (½ stick) margarine or butter, melted*
1 large egg
1¼ cups yellow, white or blue cornmeal
1 cup all-purpose flour**
½ cup sugar
1 Tablespoon baking powder
½ teaspoon salt
Heat oven to 400ยบ. Grease bottom and side of round pan, 9” x 1½” or square pan, 8”x 8” x 2”, with shortening.
Beat milk, margarine and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy.) Pour batter into pan.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
*Spreads with at least 65% vegetable oil can be substituted.
**If using self-rising flour, omit baking powder and salt.
For Corn Muffins: Grease bottoms only of 12 medium muffin cups, 2½” x 1¼”, with shortening, or line with paper baking cups. Fill about ¾ full.
