Amusement Park Cornbread

Amusement Park Cornbread

443

"A delicious cornbread that will transport you to a magic kingdom of flavor. This recipe can also be used for cornbread muffins."
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Ingredients

30 m servings 328 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.
  2. In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
  3. Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.

Reviews

443
  1. 571 Ratings

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Most helpful positive review

I thought it was great. I loved the sweet taste to it. However, I did make some of the changes suggested by other reviewers, 1 1/2 cup flour instead of 2 cups and 1 1/4 cup cornmeal instead of...

Most helpful critical review

This recipe has real potential, but is not perfect. The cooking time is completely off, as many have pointed out. Using an 8 inch dish you have to cook 35 - 40 to get it done all the way throu...

I thought it was great. I loved the sweet taste to it. However, I did make some of the changes suggested by other reviewers, 1 1/2 cup flour instead of 2 cups and 1 1/4 cup cornmeal instead of...

This recipe has real potential, but is not perfect. The cooking time is completely off, as many have pointed out. Using an 8 inch dish you have to cook 35 - 40 to get it done all the way throu...

this recipe made 6 large muffins...and delicious by the way. I have searched for a cornbread recipe that is not too sweet, not too bland, and not too dry...I have found it. I cannot believe how ...

This is the best cornbread I have ever had!!! I did change the recipe a little bit, to make it more of a cornmeal texture, I put in 1-1/2 c. flour and 1-1/4 c. cornmeal, I also added a little b...

For my family of 10, I doubled the recipe and poured it into a 10x14 pan. I cooked it for about 40 min. It was wonderful, very moist and sweet. Everyone in the family loved it!

After reading several of the reviews, I decided to make this recipe with 1/2 cup less flour and 1/2 cup more corn meal to get a more cornbread texture as suggested by another review. It turned ...

Great cakey cornbread! I put in an extra 2T. of cornmeal, and the kids loved it. Was gobbled up in no time. --For those who are allergic to eggs/dairy, the eggs, butter, & milk can easily be sub...

I tried a lot of cornbread recipes on this site and this is the best. I will only make this one from now on. It's not dry and it's very tasty. Thanks for the recipe.

Absolutely loved this recipe! Added 2 extra tblspns of corn starch for better texture & it turned out great. I made regular size muffins & the 20 minute cook time was perfect - golden brown & ...