Cornbread I
Cornbread is a type of quick bread made of cornmeal and sometimes supplemented with wheat flour. Some variations may include whole corn kernels.
- Prep
- 16 min
- Cook
- 37 min
- Total
- 53 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Preheat oven to 425 °F (218 °C). Grease an 8-inch (20 cm) baking pan.
Procedure
Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl.
Procedure
Add egg, milk, and shortening.
Procedure
Beat until fairly smooth (about a minute).
Procedure
If using corn and/or onion, fold in these ingredients.
Procedure
Pour the mixture into the baking pan.
Procedure
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%
Procedure
Serve hot!
Photo: EvanProdromou · CC BY 4.0 · https://creativecommons.org/licenses/by/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
