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.
Total Time
45 minutes
Servings
8
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 15-ounce (430 g) can whole corn kernels, drained (optional)
¼ ea. onion, finely chopped (optional)
Preheat oven to 425 °F (218 °C). Grease an 8-inch (20 cm) baking pan.
Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl.
Add egg, milk, and shortening.
Beat until fairly smooth (about a minute).
If using corn and/or onion, fold in these ingredients.
Pour the mixture into the baking pan.
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%
20–25 minutes
Serve hot!