Cornbread a La Betty Crocker Circa 1980
Step back in time with this nostalgic "Cornbread a La Betty Crocker Circa 1980," a classic recipe that epitomizes simple, homemade comfort. This golden cornbread, with its perfect blend of yellow cornmeal and all-purpose flour, offers a lightly sweetened, tender crumb that pairs beautifully with hearty soups, stews, or a drizzle of honey. Featuring pantry staples like milk, a touch of sugar, and a choice of vegetable oil or buttery richness, this quick and easy recipe comes together in just 10 minutes of prep time and bakes in a mere 20 minutes. Whether served alongside a Southern feast or enjoyed as a standalone snack, this vintage cornbread is sure to evoke warm memories and become a go-to for generations to come. Keywords: cornbread recipe, Betty Crocker cornbread, classic cornbread, easy cornbread recipe, homemade cornbread.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 1/4 cup Granulated sugar
- 4 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 cup Milk
- 1/4 cup Vegetable oil or melted butter
- 1 large Egg
Instructions
Preheat the oven to 425°F (220°C). Grease an 8x8-inch square pan or a 9-inch round pan, or line it with parchment paper for easy release.
In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Stir well to ensure the dry ingredients are evenly mixed.
In a separate bowl, whisk together the milk, vegetable oil or melted butter, and the egg until thoroughly blended.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; do not overmix. The batter should be slightly lumpy.
Pour the batter into the prepared pan and spread it out evenly with a spatula.
Place the pan in the preheated oven and bake for 20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and allow it to cool for a few minutes in the pan before slicing it into squares or wedges. Serve warm with butter, honey, or as a side dish.
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 3193 mg | 139% | |
| Total Carbohydrate | 281.4 g | 102% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 63.2 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 350 mg | 27% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
