Recipe courtesy of Marion Cunningham
Recipe courtesy of Marion Cunningham
Watch how to make this recipe.
Peerless Cornbread
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- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 1 9-inch round loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 2457
- Total Fat
- 163 g
- Saturated Fat
- 68 g
- Carbohydrates
- 218 g
- Dietary Fiber
- 6 g
- Sugar
- 27 g
- Protein
- 33 g
- Cholesterol
- 428 mg
- Sodium
- 1685 mg
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 1 9-inch round loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 2457
- Total Fat
- 163 g
- Saturated Fat
- 68 g
- Carbohydrates
- 218 g
- Dietary Fiber
- 6 g
- Sugar
- 27 g
- Protein
- 33 g
- Cholesterol
- 428 mg
- Sodium
- 1685 mg
Ingredients
Directions
- Preheat the oven to 400 degrees.
- Grease a 9-inch round, 1 1/2-inch deep cake pan.
- With a fork, stir together the cake flour, cornmeal, baking powder, salt and sugar.
- Beat the egg, melted butter, oil and milk in a large mixing bowl until well blended. Add the dry ingredients to the egg mixture and stir until blended. The batter will be somewhat thin and light.
- Pour the batter into the prepared pan and bake for about 15 minutes, until a straw inserted in the center comes out with a few moist crumbs. Press the center of the bread; if it feels slightly firm the bread is done. Be careful not to over bake.
- Serve warm wedges of the cornbread with butter and honey.
