Prep 10 mins
Cook 25 mins
My husband says a pot of his chili just isn't the same without my cornbread. My little brother spent all day in the kitchen making this recipe when he was 9 because he didn't like crumbly cornbread.
- 118.29 ml shortening
- 236.59 ml flour
- 59.14 ml sugar
- 14.78 ml baking powder
- 3.69 ml salt
- 236.59 ml cornmeal
- 3 eggs
- 236.59 ml milk
- Preheat oven to 425. While oven is heating, melt the shortening in a cast iron skillet.
- Mix dry ingredients. Add eggs and milk and mix well with electric mixer. Pour melted shortening into batter and blend until smooth. Pour batter into hot iron skillet and bake 20 - 25 minutes until golden brown.
Cornbread is a treat for us. We are used to a more sweet cornbread but this was really good.<br/>Made for PAC Spring 2013
Really good. I followed the suggestion of other reviewers and doubled the sugar, we like ours with a hint of sweetness. This recipe was very similar to my own, cornbread Favorite Cornbread) that intrigued to me to make it & since it called for more eggs, which I had an abundance of and needed to use up. It turned out nicely, made as directed only doubling the sugar and using grapeseed oil instead of Crisco (I didn't have any on hand). I would definitely make it again. Served (Panera Bread) Black Bean Soup & Creamy Milk Chocolate Cornstarch Pudding for dessert . Thanks for sharing!
Well this truly lives up to it's name. It definitely doesn't crumble and is more moist than most cornbread. It was a big hit here. Everyone liked it. For personal tastes I will add a bit more sugar next time since I prefer my cornbread sweeter. It will be made again. Made for Fall PAC 2012.