Cornbread II

Cornbread II

31
CHEFKIMBER 0

"This cornbread is so delicious and moist, you'll find yourself making more!"
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Ingredients

30 m servings 262 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 467 mg
  • 19%

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 a 9x9 inch baking pan.
  2. Mix egg, milk and oil together. In a separate bowl, stir together flour, sugar, baking powder, salt, cornmeal and potato flakes. Stir egg mixture into flour mixture just until combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of pan comes out clean.

Reviews

31
  1. 35 Ratings

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Most helpful positive review

I'm from the south and grew up on classic buttermilk cornbread. I've since moved and forgot my family recipe, so I looked up a recipe here to jog my memory. This was a very good base recipe. The...

Most helpful critical review

A quick and easy recipie. I would like more a corn taste and use 2x the amount of sugar.

I'm from the south and grew up on classic buttermilk cornbread. I've since moved and forgot my family recipe, so I looked up a recipe here to jog my memory. This was a very good base recipe. The...

A quick and easy recipie. I would like more a corn taste and use 2x the amount of sugar.

Unfortunately, I found this recipie, not very good. I found it dry, as most cornbreads.

Very quick and tasty. I sprinkle an extra teaspoon of sugar on top before baking for that sweet taste.

I was quite impressed with this cornbread recipe. I was looking for a new cornbread recipe to make cornbread dressing with. I doubled the recipe (but I only increased the baking powder by two ...

If you grew up in the South eating grandma's cornbread on Sunday, you will not recognize this as cornbread. The proportions of cornmeal to flour are backwards at best, and I even increased the ...

UFF, what can I say... it was quite moist but not sweet. I would have liked it with more cornmeal flavor too.

being from tennessee, i have had some pretty great cornbreads, and this is not one of them. this cornbread is just okay. i doubled the sugar and the cornmeal and used buttermilk and still it was...

This has to be the best cornbread I've had! Thank goodness I ran out of Jiffy mix. Maybe next time I will add a little more sugar, but other than that it was amazing!