Light Fluffy Cornbread
We might as well call this Light Fluffy Cornbread a corn cake. It's light, fluffy and moist and wonderful with salads, cheese and meat,or a side for the holidays. It's a favorite on my dinner table. It has the familiar cornmeal flavor and tender crumb you want, but in a smaller batch that fits a smaller meal and does not leave half a pan behind. It is cozy, useful, and easy to pair with all sorts of dinners.
Ingredients
- 1/3 cup butter soft
- 1/2 cup sugar
- 1.5 eggs
- 3/4 cup milk
- 1 1/4 cup all-purpose flour
- 1/2 cup cornmeal
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400°F.
- Line an 8x8 baking pan with parchment paper or grease it with butter.
- Combine butter and sugar in a large bowl and beat until light and fluffy.
- Combine eggs and milk.
- In a separate bowl, combine flour, cornmeal, baking powder and salt. Mix.
- Add dry mixture to creamed butter and mix until well combined, then add wet mixture. Mix no longer than necessary.
- Pour into baking pan and bake 25 minutes or until a toothpick comes out clean.
- Cut into squares. Serve warm with butter.
Notes
- This cornbread freezes well.
- The nutritional value is based on 1 square of 2.5 x 2.5 inches of cornbread.
Nutrition
Calories: 224kcalCarbohydrates: 32gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gSodium: 203mgFiber: 1gSugar: 12g