Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Cornbread that's moist and tender on its own, but even better served with butter.
Heat oven to 400°F.
Combine flour, cornmeal, sugar, baking powder and salt in bowl. Stir in all remaining ingredients just until moistened.
Pour into greased 8- or 9-inch square baking pan. Bake 18-22 minutes or until toothpick inserted in center comes out clean.
Dietary Fiber: 1g
Best one I have ever done so far and I think this is it for me. I've done so many recipes and they were either too dry, too salty, too crummy or just not right. But this one is so moist and yummy it almost taste like cake!! LOOOVE IT!
OMG, the easiest and best cornbread I've ever made and I've tried several different recipes!! Thank you Land O Lakes!
There are no words to explain how great this recipe is!!!! I made it tonight with dinner and it was a hit! I followed step by step and it came out perfect! I can't wait to share with my dad I hope he says it tastes like my granny's that would make me proud!
I made this receipe years ago and lost it I wiil be makeing it this weekend. Thanks so muchI rate this recipe 5 stars
This was the most moist cornbread I have ever made. And, I used low fat milk in place of the half & half. I served it with homemade vegetable soup. Yum!
Love this recipe....just served it with chili. I added one 14.75oz can of creamed corn as I usually do with cornbread. Awesome and so moist. Everyone loved it, even my picky eater.
Best cornbread ever. I ad corn sharp cheddar, jalapeños and bacon.
I have made this recipe for years. My mother-in-law gave me the Land O Lakes cookbook about 15 years ago, which calls for whipping cream instead of half-n-half. I've made it both ways, and it is always a crowd pleaser. I've started making them in mini muffin pans, filled all the way, and baked for 11-12 minutes. Less mess, and kids seem to love them this way.
Best cornbread ever! I use lowfat milk instead of half and half because that is what I have on hand and add an extra tablespoon of either butter or oil to make up for the missing fat.
This is a very good homemade recipe for cornbread. It goes extremely well with just about any kind of soup and it's easy to make. I even gave part of my very first pan of this away to a sick neighbor, it's that good!
Coming from the south myself, this sounds like what I & my Mother before me have always made. There is notning better. Carolyn
Love this cornbread! This is an excellent recipe.
This is a favorite at our house. I serve it with chili. I have used whole milk when I don't have 1/2 and 1/2 and it works wonderfully, too.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1923
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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