Chuckwagon Cornbread Recipe
Bake this recipe in a baking pan or skillet. Add a bit more sugar, if you have a sweet tooth.
If presentation isn't important, I usually pour the batter into an aluminum-lined pan for easy cleanup.
To store leftovers, wrap in plastic, then foil, and refrigerate.
This cornbread is very moist, so let cool a bit before slicing.
Ingredients
- 1 cup cornmeal
- 1 cup AP flour
- 1/3 cup sugar
- 1 beaten egg
- 1 cup milk or buttermilk
- 3 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 can creamed corn
- 6 tbs. melted butter
- dash Tabasco
Directions
- Heat oven to 400 F.
- Beat egg in a mixing bowl, add milk or buttermilk and corn.
- Melt butter in the microwave and add to bowl.
- Stir in dry ingredients.
- Grease a 8" skillet or 8x8 pan.
- Pour in the batter.
- Bake 20-25 minutes, until top is golden brown.
- Let cool a few minutes before slicing.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 8 servings | |
| Calories 251 | |
| Calories from Fat 95 | 38% |
| Total Fat 10.78g | 13% |
| Saturated Fat 6.29g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 1096mg | 46% |
| Potassium 165mg | 5% |
| Total Carbs 36.41g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 12.26g | 8% |
| Protein 4.25g | 7% |
