By shysavsianna on August 17, 2007
Photo by The Bakery Mouse
Photo by The Bakery Mouse
Serving Size: 1 (73 g)
Servings Per Recipe: 9
"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."
"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!"
"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!"
"Great cornbread! I actually didn't even use vegetable shortening or butter because I didn't have any, and it came out great. I thought that the addition of sugar was just the right amount to give it a little sweetness. Thanks"
"Perfect in it's simplicity. I used butter instead of the shortening, but that's because I LOVE butter. Great recipe!"
"This was great cornbread. Not too sweet and not too dry. The only think I did different was to substitute butter for the shortening, since I don't care for shortening. MDKs loved it! Thanks for a great recipe! I'm glad I found it since I live in Vienna, Austria and they don't sell Jiffy mixes here! This was better anyway!"
"This recipe was quick and easy. My 3 year old grandaughter loved helping me make this!"