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Quick and Easy Cornbread Recipe

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This recipe for Quick and Easy Cornbread, by , is from Chambers House Best of the Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jo Lyn Chambers

Category:
Category:

Ingredients:  
Ingredients:  
1 C. Flour
C. Corn Meal
3 tbs. sugar
1 tbs. baking powder
1 tsp. salt
⅔ C Milk
⅓ C soft (almost melted) butter
1 egg

For "Mexican Cornbread" you can add the following
Grated cheese
chopped onions
green chilies

Directions:
Directions:
Preheat over to 425
Mix all dry ingredients together with a fork; whisk together the milk, egg and butter, then add to the dry ingredients, will be slights stiff.

Pour into a greased 9X9 glass pan, spread evenly pushing out to all sides and corners of the pan, making a slight dip in center.

Bake for 25 minutes

Number Of Servings:
Number Of Servings:
9
Personal Notes:
Personal Notes:
It was always expected that cornbread was made anytime a pot of beans was made, which was often as beans were super easy to make. Just put it all in the crock pot/slow cooker (all day while gone at work) and it would just be ready when we all got home.
"Ready" meant the beans not the corn bread. You still gotta whip up the corn bread when you get home.

 

 

 

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