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Cornbread I

Cornbread I — a bread recipe, 10 ingredients, about 45 min.

Serves 8 · 45 min · Bread

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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)
Make it lactose-friendly
  • 1 cup (250 ml / 8.5 fl oz) milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat oven to 425 F. Grease an 8 in baking pan.
  2. Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl.
  3. Add egg, milk, and shortening.
  4. Beat until fairly smooth (about a minute).
  5. If using corn and/or onion, fold in these ingredients.
  6. Pour the mixture into the baking pan.
  7. 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%
  8. Serve hot!

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0