Favorite "non-Crumble" Cornbread

"My husband says a pot of his chili just isn't the same without my cornbread. My little brother spent all day in the kitchen making this recipe when he was 9 because he didn't like crumbly cornbread."
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by Brenda A. photo by Brenda A.
photo by CarrolJ photo by CarrolJ
Ready In:
35mins
Ingredients:
8
Yields:
8 slices
Serves:
8
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ingredients

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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

  1. I made this exactly to the tee, except for adding another 1/4 c of sugar...it still wasn't sweet as my aunts used to make it. I love the preheated pan for extra crispness, it really does work! AND...it didn't crumble...YEEEESSS!
     
    • Review photo by Brenda A.
  2. Cornbread is a treat for us. We are used to a more sweet cornbread but this was really good.<br/>Made for PAC Spring 2013
     
  3. I liked it because it didn't crumble. The downside was not sweet enough even with doubling the sugar and we like sweet cornbread.
     
  4. We were not crazy about this recipe,
     
  5. 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

  1. 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.
 
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