Cornbread

Tue, Dec 29, 2009

Around the World, Breads, Fun Family Activities, Holidays, Muffins & Quick Breads, North America, Search by Course, Side Dishes, Super Bowl, United States

(No Ratings Yet)

Print This Recipe

This cornbread has an intense corn flavor and a coarse texture. I like to make cornbread muffins but you can also bake it in a cake pan. It’s the perfect addition to a pot of chili.

The last time I made this I cut the recipe in half and made six muffins. It worked great and we didn’t end up with too much bread for the three of us.

Cornbread

Author: Itsy Bitsy Foodies

Recipe type: Quick Bread

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4+

This cornbread has an intense corn flavor and a coarse texture. I like to make cornbread muffins but you can also bake it in a cake pan.

Ingredients

1 cup flour
¼ cup sugar
4 tsp baking powder
½ tsp salt
1 cup cornmeal
2 eggs
1 cup milk
¼ cup shortening

Instructions

Mix the dry ingredients.
Stir in the eggs, milk and shortening and mix well. The batter will be a bit lumpy.
Pour the batter into a greased 9x9 pan or 12 greased muffin tins.
Bake the bread at 425 degrees for 20-25 minutes (10-15 minutes for muffins) or until a toothpick comes out clean.
Serve the cornbread warm with honey.