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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

United States · Bread

Cornbread I

Serves 8 · 45 minutes

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

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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 can whole corn kernels, drained (optional)
  • ¼ ea. onion, finely chopped (optional)

Method

  1. Preheat oven to . Grease an 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!