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Cornbread, Sweet (D, TNT)
Source: Bag of Aunt Jemima cornmeal
Serves: 6 to 8

1 cup yellow cornmeal
1 cup unbleached all-purpose flour
1/4 cup sugar
1 tbsp. plus 1 tsp. baking powder
1/4 tsp. salt
1 cup milk
1 large egg, beaten
4 tbsp. unsalted butter, melted, cooled slightly

Preheat oven to 375°F.

Mix dry ingredients together. Add the rest of the ingredients. Mix until just blended. Pour into greased 9" square pan.

Bake for 15 to 20 minutes. Serve warm with butter on top.

Poster's Notes:
I have been using the recipe off the bag of Aunt Jemima cornmeal for years.

Lately I have used oil instead of butter, and it has come out nicely, no waiting for butter to cool and I think it's healthier.

Posted by Avril Adelman

Nutritional Info Per Serving: N/A