I made these with the mini muffin pans. But 2 words of advice the 50g of veg. shortening confused me so I used 50Ml. and it turned out great also, Don't forget to grease the muffin tins. But otherwise I love the recipe and I don't usually like corn bread but this was great and 2 1/2 year old loves them. Hopes this helps you all out.
Made these last night to go with my Mexican Ham and Bean Soup and they were quick, easy, delicious, and, best of all, I had all the ingredients in my pantry! I used 1/3 c. melted butter flavor Crisco in them and used paper muffin cups sprayed with Pam. Thanks, Krittylea21 for a keeper recipe!
I used this recipe pretty much exactly except for substituting the white sugar for 3/4 cup of brown sugar which gives them a great taste and cuts back on the aftertaste. With a crockpot of chili, they didn't stand a chance of making it into the next day....Very tasty and nice texture!
I used butter in place of the vegetable shortening and honey in place of sugar. When you're sugar sensitive, you make concessions. This worked out very well with the bean soup and the very few that were left, froze really well, also! Thank you for submitting this!
If too dry and crumbly try substituting the shortening with applesauce in the same amount. Making it in silicone muffin cups also cuts down on the fat. If you don't like sweet cornbread add a 1/2 cup grated cheese and 3 finely sliced green onions/scallions instead of the sugar. It becomes a great chili dinner companion and is great in take-to-work lunches, saving you money.!
First time I've ever made/eaten Cornbread in any form, so I don't know what it's meant to be like, these were nice though. Lovely texture. I didn't have shortening, so used butter and they turned out absolutely great. I reduced the amount of sugar ever so slightly as I do know that I have issues with sweet and savoury together, but that's just personal preference! All in all, a good recipe. Easy to make and great for lunchboxes!
This is a great receipe. Used a little less sugar as we don't like sweet corn muffins/bread.
so disappointing! I was confused by the 50g of shortening, after reading reviews I ended up using 1/2 cup melted shortening and using 1/4 part cream for the milk The review that said they were too salty and tasted like baking powder was right on and they were extremely crumbly!! I prefer a slightly sweet but very moist cornbread. Would not recommend this recipe at all.
I'm having a hard time not eating these all at once. I will say that they're not the most moist cornbread I've ever had, and there's an odd sort of aftertaste to them. Next time I might try using cream or half and half instead of milk. I also used butter instead of vegetable shortening.
Made these tonite to go with our supper. They were as easy as a mix and just how i like, them - a little sweet & not too dry. I used 1/4 c veg oil. Made exactly 12 and i baked them at 325 (because i have a dark muffin pan) for 22 minutes and they were perfect.