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Cornbread

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Cornbread

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

Cornbread

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