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.
Explore reviews fromour online community
The recipe worked out very well. I used the cornbread for an old southern tradition called milk & cornbread. Delicious !
I enjoyed making this and the taste is great I would make this again it is a nice change from store bought bread it goes well with salad.
Cornbread is the perfect side to a great big bowl of chili or soup when the days get cooler or you have a crowd to feed at halftime. Make it special with recipes that add another layer of flavor with honey or salsa or try an old recipe in new shapes.
Baking with margarine produces moist cakes and chewy cookies. For consistent high quality results, remember to use margarine (80% fat), not a spread product.
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.