Favorite "non-Crumble" Cornbread
photo by Lavender Lynn
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
8 slices
- Serves:
- 8
ingredients
- 118.29 ml shortening
- 236.59 ml flour
- 59.14 ml sugar
- 14.78 ml baking powder
- 3.69 ml salt
- 236.59 ml cornmeal
- 3 eggs
- 236.59 ml milk
directions
- Preheat oven to 425. While oven is heating, melt the shortening in a cast iron skillet.
- Mix dry ingredients. Add eggs and milk and mix well with electric mixer. Pour melted shortening into batter and blend until smooth. Pour batter into hot iron skillet and bake 20 - 25 minutes until golden brown.
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Reviews
-
Really good. I followed the suggestion of other reviewers and doubled the sugar, we like ours with a hint of sweetness. This recipe was very similar to my own, cornbread recipe #477855) that intrigued to me to make it & since it called for more eggs, which I had an abundance of and needed to use up. It turned out nicely, made as directed only doubling the sugar and using grapeseed oil instead of Crisco (I didn't have any on hand). I would definitely make it again. Served Recipe #49737 & Recipe #362346 for dessert . Thanks for sharing!
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Tweaks
-
Really good. I followed the suggestion of other reviewers and doubled the sugar, we like ours with a hint of sweetness. This recipe was very similar to my own, cornbread recipe #477855) that intrigued to me to make it and since it called for more eggs, which I had an abundance of and needed to use up. It turned out nicely, made as directed only doubling the sugar and using grapeseed oil instead of Crisco (I didn't have any on hand). I would definitely make it again. Served Recipe #49737 and Recipe #362346 for dessert . Thanks for sharing!
RECIPE SUBMITTED BY
I am a semi retired grandma - I earn my living babysitting my grandson and baking goodies to sell at Farmer's Markets, Craft Bazaars, etc. I enjoy music, gardening, camping, fishing and cooking.