I needed something to go with a killer soup I made the other night (recipe upcoming) and decided to make cornbread. I love things made with cornmeal. My mom had a great recipe, but I doubt it came from Betty because this was underwhelming. I even have a way better recipe.
In typical Betty Crocker cake-ish fashion, you just dump everything into a bowl and beat the crap out of it. But that wasn't the problem; it was just not very interesting. I will admit to over-baking it slightly, which might have accounted for the dryness, too. But, still, I don't think I'll be making this again.
1 cup yellow cornmeal
1 cup flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 shortening or butter (I used butter)
Preheat oven to 425F. Grease or line with parchment paper an 8x8" square baking pan. Throw all ingredients in a bowl and beat the crap of out them ("blend for 20 seconds. Beat vigourously for 1 minute"). Pour into pan and bake 20 - 25 minutes or until golden brown.
There are two variations. The first is to make this into 12 muffins. The second is "Double Corn Bread" which directs the baker to prepare a 9x9" pan, use 2 eggs, and stir in 1 can (7 - 8 oz) whole kernel corn, well-drained, into the batter. This actually appeals to me more than the regular recipe.