Cornbread I

Name: Cornbread I
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup (140 g / 4.9 oz) cornmeal; 1 cup (140 g / 4.9 oz) all-purpose flour; 4 tsp baking powder; ½ tsp salt; 1 cup (250 ml / 8.5 fl oz) milk; 1 ea. (50 g) egg; ¼ cup (60 g / 2.1 oz) shortening, melted; ¼ cup (55 g / 1.9 oz) white granulated sugar (optional); ½ of a 15 oz can whole corn kernels, drained (optional); ¼ ea. onion, finely chopped (optional)

Cornbread is a type of quick bread made of cornmeal and sometimes supplemented with wheat flour. Some variations may include whole corn kernels.

45 min · serves 8

Ingredients

1 cup (140 g / 4.9 oz) cornmeal
1 cup (140 g / 4.9 oz) all-purpose flour
4 tsp baking powder
½ tsp salt
1 cup (250 ml / 8.5 fl oz) milk
1 ea. (50 g) egg
¼ cup (60 g / 2.1 oz) shortening, melted
¼ cup (55 g / 1.9 oz) white granulated sugar (optional)
½ of a 15 oz can whole corn kernels, drained (optional)
¼ ea. onion, finely chopped (optional)

Steps

Preheat oven to 425 F. Grease an 8 in baking pan.
Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl.
Add egg, milk, and shortening.
Beat until fairly smooth (about a minute).
If using corn and/or onion, fold in these ingredients.
Pour the mixture into the baking pan.
Bake for 20–25 minutes or until a toothpick inserted in center comes out clean. If corn is added to batter, increase time by ~50%
Serve hot!

More recipes with cornmeal, flour, baking powder, milk, eggs or shortening

Adapted from “Cornbread I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.