Total Time
45mins
Prep 10 mins
Cook 35 mins

Full of flavor, this colorful cornbread is the perfect accompaniment to soup or salad.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees and grease a 9x9-inch Pyrex baking dish.
  2. Sauté onion and jalapeño in bacon grease.
  3. Whisk together dry ingredients.
  4. Cut shortening into dry ingredients.
  5. In separate bowl, whisk together egg, cream, milk and syrup.
  6. Add egg mixture, carrot and onion mixture to dry ingredients. Stir by hand until just mixed.
  7. Pour into prepared Pyrex and bake for 35-40 minutes or until browned and done.

Reviews

(3)
Most Helpful

Very flavorful and beautiful to boot. Cooked it for 35 minutes and it had a moist texture, not crumbly at all. Delicious with honey on top. Perfect accompaniment to chili.

puppitypup September 10, 2007

4 stars. Not being a southern cornbread, it was pretty good. I don't usually make cornbread without my cast iron skillet, but this didn't advertise that it was southern cornbread. It had a cake like texture, but the flavor was all there. The batter was very thick and I had to add a couple of tablespoons of milk to it, but we liked it. Very eye appealing too with the orange and green colors. You could not really taste the carrots or we couldn't. I wish you luck in the contest.

~Nimz~ August 27, 2007

Reviewed for RSC #10. Dear cook, this recipe posed a problem for me!! I am in South Africa and we do not really know American cornbread, but I SO wanted to make this recipe! So I did research: I read up on the history of cornbread, also how it differs between northern and southern states. I checked Zaar's recipes, from 5 - 1 stars. Then I discreetly asked info on cornbread on Zaar. Only then did I make your recipe. I served it with my Indonesian Chicken, taking care that there wasn't too much sauce on the plate. We also had some baby squash and peas. Your cornbread was perfectly enjoyable and we really liked the taste. As an extremely nice carb side dish (as I used it) it should have rated higher. BUT IF you meant it to stand on its own, there might be a problem here. I wanted to photograph it, and tried to cut out a square. No dice. It crumbled to bits. I had to abandon the photograph idea. The texture was pleasant, but it fell apart. Also, although I used a really large red onion half, and fried it with the chopped jalapenos in a mixture of chicken and bacon fat, all these flavours seemed lost in the end result. Maybe 1 large red onion and more jalapenos might have given the cornbread that "edge" it needed. And really, the mixture needs 2 eggs to bind it. We also thought the grated carrot seemed a bit forced here, and contributed to the crumbliness -- I realise you needed it as your 5th must-use ingredient. We could not taste the maple syrup, just a sweetness. If, after the contest, you feel I have not judged this recipe fairly, please let me know. I really tried to understand cornbread as an American staple before making and tasting it. We genuinely liked it as a side dish. You were imaginative. Thanks, and good luck!

Zurie August 23, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a