Cornbread

Tue, Dec 29, 2009

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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

Recipe Type: Quick Bread

Author: Itsy Bitsy Foodies

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
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1 cup cornmeal
2 eggs
1 cup milk
1/4 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 9×9 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.