Cornbread on the table? Means a big smile is about to be drawn on my face. The recipe I am about to share is from a Betty Crocker’s cookbook. There are two recipes in the book I have. The first one I tried was the southern, wasn’t successful unfortunately!. Maybe because it called for buttermilk. And since I had none, I just substituted it with milk mixed with vinegar. And that, didn’t work out that well for me. Thankfully, when I shifted to the other recipe..(well, it’s the one you are looking at here). The only thing different from the original recipe, is that this time I used whole wheat flour instead of all-purpose.
1 cup of milk (I used low fat)
1 large egg
1 Tbsp baking powder
1 + 1/4 of a cup cornmeal
1 cup of whole wheat flour (or all-purpose)
1/2 cup of sugar
1/4 cup of melted butter
1/2 tsp salt ( I think it’s a little too much, so instead I do a pinch)
Preheat the oven (350F), and grease a cupcake pan or a 9 inches baking pan. Start up by mixing milk with butter and the egg. Then add the rest of ingredients all at once. whisk the batter with a hand whisker until all is combined together. Fill the the 3/4 of the pan holes, with the batter. Bake for 20 to 25min. Check the doneness by inserting a toothpick inside the cornbread cupcakes. If it comes out dry, it’s done.
P.S: You might need little more than 1 cup of milk, depending on the type of flour you use & its absorption quality.