Quick and Easy Cheesy Cornbread 7
1/2 stick butter
1 cp yellow cornmeal
1 tbs flour
2 tsp baking powder
pinch salt
2 tsp sugar
1/4 grated cheese or more to taste
1 cp cold milk
1 egg
Preheat oven to 425 F. Place butter in 9×5 or equivalent pan and place in
oven.
Meanwhile, mix the dry ingredients, then add milk and egg and beat until blended.
When butter is melted, remove pan from oven and pour batter into center of
melted butter.
Cook for approximately 20 minutes at 425 F.
Variations:
1. Add 1 tbs white vinegar to milk to simulate butter milk (may need more
milk)
2. Leave out cheese for plain cornbread
3. Add 1 sm. can chopped jalapeno peppers for jalapeno cornbread
(Derived from Southern Living’s “Outer Banks Cornbread”)
December 15, 2006 at 8:12 am
Did you get this from the recipe exchange?
December 15, 2006 at 8:30 am
No. I adapted it from one of my cookbooks.
December 15, 2006 at 10:51 am
My favorite method!
December 15, 2006 at 5:39 pm
It is indeed quick and easy, isn’t it? Later on, I’ll post James Beard’s Never Fail Blender Hollandaise Sauce recipe.
December 16, 2006 at 8:36 am
If I’m going to the trouble, not to mention the calories & other things, that Hollandaise has in it, I’ll do it for real.
December 17, 2006 at 6:46 pm
Do you really want to spend 35 minutes with a whisk when you can get the same thing, with the same ingredients, in five minutes, and it never fails?
And what calories? It’s just butter, egg, lemon juice, and some spices. There’re more calories in a Twinky.
If it’s good enough for James Beard, it’s good enough for me.
So there (sticking out tongue).
December 18, 2006 at 9:28 am
Ok, before I ‘judge’ it, you print it, I’ll try it. For that matter, who is James Beard?