Serve this easy-to-make cornbread with soup or with a main dish for dinner.
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1 2/3 cups all-purpose flour
2/3 cup yellow cornmeal
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup Land O Lakes® Margarine, melted, cooled
1 large Land O Lakes® Egg
Heat oven to 400°F.
Combine flour, cornmeal, sugar, baking powder and salt in bowl.
Combine milk, margarine and egg in another bowl; beat with whisk. Add egg mixture to flour mixture; stir just until combined.
Spoon batter into greased 8-inch square baking pan. Bake 20-25 minutes or until light golden brown and toothpick inserted in center comes out clean.
With a bowl of hearty soup and fresh bread to dip in it, you’ve got all you need for a weeknight dinner. Here are five of our favorite soup and bread recipe pairings.