English35 min
Cornbread
A side. Eight pieces from one pan.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
8
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
190
Calories
1,522 kcal in this batch
Protein
4.8 g
Fat
6.2 g
Carbs
29.2 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Baking powder
Baking soda plus cream of tartar · 1/4 tsp soda + 1/2 tsp cream of tartar per 1 tsp powder. Mix it and use it now. It does not keep like a tin of powder.
Method
- 1
Heat the oven to 400°F.
- 2
Stir the dry things in one bowl.
- 3
Stir the milk, the egg, and the butter in another.
- 4
Combine them.
- 5
Pour into a greased 8-inch pan.
- 6
Bake until a toothpick comes out clean, about 22 minutes.
Cook's notes
One tablespoon of sugar is enough.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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