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    You are in: Home / Recipes / Golden Cornbread Recipe
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    Golden Cornbread

    Golden Cornbread. Photo by The Bakery Mouse

    1/1 Photo of Golden Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    shysavsianna's Note:


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    Units: US | Metric


    1. 1
      Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, egg, and shortening.
    2. 2
      Beat until smooth about 1 minute.
    3. 3
      Bake in a greased 8-inch square pan in preheated oven (425°F) 20-25 minutes.

    Ratings & Reviews:

    • on March 08, 2011


      This was just what I was looking for - a good, basic corn bread. If you wanted to add things or substitute different ingredients, it's easy enough to work with, but it's good just as it is. The top had just enough crunch, while the center was tender but not cake-like.

      I try to avoid shortening, so I used a combination of extra light olive oil and melted butter. Then I couldn't decide between sugar or no sugar, so I split the difference and added half the suggested amount. I liked it that way, but it was barely detectable, so if you like a sweet cornbread, add the full amount.

      I used a trick I read in a different recipe and soaked the cornmeal in the milk for five minutes before adding the egg and oil. I'm glad I tried it. It really makes a difference in the texture. I'll do it that way from now on.

      I'm adding this to my cookbook. Thanks, shysavsianna.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2010


      This is a standby for me. I got the recipe from a Clabber Baking Powder can, which I have kept to have the recipe handy. The bottom of the can is stamped "Use by Nov 91" so there is an indication of how long I have been using it. Lately I have been substituting canola oil for the shortening. I have probably also used butter and margarine at times. We like it topped with creamed chicken and also serve it with chili. Great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2010


      This was a great basic cornbread recipe! I used 2 eggs accidently but you would never have known. I also used butter instead of shortening. My cornmeal is an organic stone ground and was still kind of crunchy, which my son didn't like so next time I would use something finer- that was no reflection on the recipe though. Great warm with butter! I served it with southern style pinto beans. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Golden Cornbread

    Serving Size: 1 (73 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 197.8
    Calories from Fat 70
    Total Fat 7.8 g
    Saturated Fat 2.5 g
    Cholesterol 24.4 mg
    Sodium 316.8 mg
    Total Carbohydrate 28.3 g
    Dietary Fiber 1.3 g
    Sugars 5.6 g
    Protein 4.1 g

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