Cornbread usually needs to be slathered with butter and honey if eaten alone, but this recipe gives it a chance to shine on its own. I love to put a slice of this Dixie cornbread in my chili. Oh, is it EVER good! I could eat cornbread and chili for every meal. I like to top it all off with a sprinkle of cheese and some salsa. Now, that’s the stuff right there, people!
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1 cup milk
1⁄4 cup Kerrygold butter or 1⁄4 cup margarine, melted
1 large Eggland’s egg
1 1⁄4 cups Bob’s Red Mill yellow cornmeal or 1 1⁄4 cups Bob’s Red Mill white cornmeal or 1 1⁄4 cups Bob’s Red Mill blue cornmeal
1 cup Gold Medal all-purpose flour
1⁄2 cup Domino sugar
1 tablespoon Clabber Girl baking powder
1⁄2 teaspoon Morton salt
*You might want to reduce the sugar to 1/3 cup and use 2 eggs
Heat oven to 400³F.
Grease bottom and side of round pan, 9×1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
Beat milk, butter and egg in a large bowl with a hand mixer or wire whisk.
Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
Pour into pan.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
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Quick Tip: Eat unaccompanied by other food to best taste the recipe.