Friday, February 11, 2011

Buttery Cornbread Revisited

 

So I know I posted this recipe before, but it only had one lousy iPhone photo. I just made it again to go along with my Tortilla Soup. Also, I cannot stress to you how delicious this cornbread is! It is not even hard to make. It takes like 2 more minutes than a mix and it is 100 times better. Try it! 

If you've been reading my blog for a while, you may remember how I was on the hunt for meal recipes just to go with this cornbread! Texas chili- check. Tortilla Soup- check check! If you have anymore ideas please let me know!


Buttery Cornbread
Makes 16 small sqaures
  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1-2 eggs (depending on what you have)
  • 1 cup milk
  • 1 cup & 2 TBSP AP flour
  • 1/2 cup cornmeal
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt


Preheat oven to 400. Cream butter and sugar together. In a large cup, combine eggs and milk- gently combining with a fork. In a separate bowl, combine dry ingredients. Alternate adding dry ingredients and milk mixture to creamed mixture until well combined. Pour into greased 8x8 pan.



Bake 25-28 minutes, or until top and edges are golden brown and a toothpick inserted near the center comes out clean.


Enjoy while warm!
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3 comments:

  1. Yum, I love a good buttery cornbread.

    ReplyDelete
  2. Lisa- It IS buttery! :)

    Brittany- Oh you have to try it! It's almost like a yellow cake that you can eat with dinner! :)

    ReplyDelete

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