- 1 1/2 cups yellow cornmeal (finely ground)
- 1/2 cup all purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 1 1/2 cups whole milk
- 2 large eggs
- 6 tablespoons unsalted butter (3/4 stick, melted, plus more for coating the baking dish)
PER SERVING *
|Calories190Calories from Fat70|
|% DAILY VALUE*|
|Calories from Fat70|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Derek Derek 25 Jun
moist but not fluffy
Cortney 30 May
it was OK i prefer a little more sugar it was a little too dry and dense
Wilson 20 May
needed more sugar. next time I'll add more sugar or maybe cinnamon sugar.
Stephanie D. 17 May
This corn bread was very moist. camw our perfect!!!
natasha moonilal 17 Feb
Crisp top. Moist middle. Simply and deliciously divine!
Brooks 11 Feb
Turned moist and delicious as described - did not modify
Nikki B. 18 Jan
Turned out fantastic!
Tillery 25 Dec 2017
Excellent simple recipe ❤️
Kara 22 Nov 2017
I loved the moistness of this recipe but next time will try with salted butter and a tich more sugar. More to my personal taste for eating on its own. I’m using this for the base of my Thanksgiving stuffing and it was perfect for that since I will add in further ingredients.
Antonio Antonio 19 Nov 2017
Very soft and good taste I’ll make again
Rhonda S. 31 Oct 2017
Great recipe. Added more sugar to taste. Went well with beef chili.
Glenna S. 14 Sep 2017
This cornbread went very good with the chicken white chili recipe!
John E. 30 Jul 2017
Very moist, but needed more sweetness
Nicold P. 31 Jan 2017
Delicious! Was moist and just a little sweet I added a little more sugar to make it as sweet as I like it