Cornbread Recipe – Eats Now

Name: Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3/4 cup yellow cornmeal, unsifted; 1 cup all-purpose flour, sifted; 2 tablespoons all-purpose flour, sifted; 1/4 cup shortening, melted; 1 cup milk; 2 large eggs; 1/4 cup granulated sugar; 1 tablespoon double-acting baking powder; 2 teaspoons double-acting baking powder; 1 teaspoon salt

Servings: persons

3/4 cup yellow cornmeal, unsifted
1 cup all-purpose flour, sifted
2 tablespoons all-purpose flour, sifted
1/4 cup shortening, melted
1 cup milk
2 large eggs
1/4 cup granulated sugar
1 tablespoon double-acting baking powder
2 teaspoons double-acting baking powder
1 teaspoon salt

1
Preheat oven to 475u00b0F.
2
Grease 1 square pan, 9 x 9 x 2 inches (I intend on using a large cast-iron skillet) with 2 teaspoons shortening, greasing sides very lightly, and sprinkle with flour.
3
Sift together cornmeal, flour, sugar, baking powder, and salt.
4
Place in a large bowl.
5
In a separate bowl beat eggs quickly about 1/2 minute, add milk, beat another 1/2 minute.
6
Add milk and eggs to dry ingredients all at one time, and blend.
7
Last, add melted shortening.
8
Mix until blended but do not *overmix*.
9
Pour into greased pan and bake in a preheated oven at 475 F about 15 minutes or until golden brown on top.
10
When it is done, remove from oven, place on rack, and let stand 10 minutes; then loosen around sides and turn out on cake rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup yellow cornmeal, unsifted, 1 cup all-purpose flour, sifted, 2 tablespoons all-purpose flour, sifted, 1/4 cup shortening, melted, and more.

Yes, Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread

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