Total Time
35mins
Prep 10 mins
Cook 25 mins

I have made this cornbread for 18 years and everybody loves it

Ingredients Nutrition

Directions

  1. MIX EVERYTHING JUST UNTIL MOISTENED.
  2. PLACE ABOUT 2 T CRISCO IN BAKING PAN (SMALL) AND MELT IN 425 OVEN.
  3. WHEN CRISCO IS MELTED TILT TO COVER PAN AND POUR BATTER INTO THE PAN.
  4. BAKE UNTIL GOLDEN BROWN.

Reviews

(3)
Most Helpful

super easy and really delish cornbread. thanks for the recipe! :)

butterscotchgirl January 13, 2009

I used butter flavor Crisco instead of butter, whole wheat flour and no sugar and got an excellent result. The bread was very hearty and held up well when dumped in the leftovers and reheated. A really excellent side with stews or gravys. I like it right out of the pan.

Chef Marshia March 12, 2006

My grandma used to make cornbread all the time when she came over and visited. She called it "johnny cake". This reminded me of that. This is really good with chilli. Or even with honey spread on top. Yummy

Frances Hutchison January 10, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a