Cornbread

Submitted by Lavender Lynn

"This is the basis for our turkey stuffing. I usually make a double batch so we have enough for our stuffing recipe and enough to eat some cornbread."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 6

ingredients

• 1 cup cornmeal
• 1 cup flour
• 1⁄4 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk
• 1⁄4 cup shortening, melted

directions

1. Combine dry ingredients together in bowl.
2. Add egg, milk, and shortening. Stir lightly.
3. Pour into well-greased 9" square pan.
4. Bake @ 425°F for 20-25 minutes.

Reviews

[MarraMamba]

This was an outstanding cornbread, thoroughly enjoyed

 

[PanNan]

What a great cornbread recipe! I used white corn meal this time. It rose beautifully and had a nice crumb. Not too dry at all. Will make this again. Made for our U.S. Southern meal for Culinary Quest.

 

[NorthwestGal]

So easy to make, yet really delicious. The cornbread was flavorful yet not too dry (which seems to be the case with many cornbread recipes that I've tried). I'm glad this one worked out so well for us. Thanks for sharing your recipe, Lavender Lynn. Made for 2014 Culinary Quest (U.S. Southern Cooking).

 

[Baby Kato]

What a great recipe. I made this as written but turned them into muffins. My husband will eat cornbread if it is in muffin form. This is a lovely recipe, the cornbread was tall, tender and flavorful with a nice crumb. Thanks so much for sharing. I can't wait to try this in stuffing. Made for the JOY of Vegetables tag game.

 

[Clandestine C.]

Moist and delicious. Great if you're down to a few cardinal ingredients. I used closer to 1/3 cup sugar and mine turned out very crumbly, but tasty nonetheless.