Cookbook:Cornbread I

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Cookbook | Ingredients | Recipes | American cuisine | Bread | Vegetarian Cuisine

See also: Cookbook:Cornbread II
Cornbread I
Cornbread 2.jpg
Category Bread recipes
Servings 8
Time 45 minutes
Difficulty

Cornbread is a type of quick bread made of cornmeal and sometimes supplemented with wheat flour. Some variations may include whole corn kernels.

IngredientsEdit

  • 1 cup (140 grams (4.9 oz)) cornmeal
  • 1 cup (140 grams (4.9 oz)) all-purpose flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 1 cup (250 milliliters (8.5 US fl oz)) milk
  • 1 egg
  • ¼ cup (60 grams (2.1 oz)) shortening, melted
  • ¼ cup (55 grams (1.9 oz)) sugar (optional)
  • ½ of a 15-ounce (430 g) can whole corn, drained (optional)
  • ¼ onion, finely chopped (optional)

ProcedureEdit

  1. Preheat oven to 425 °F (218 °C). Grease an 8-inch (20 cm) baking pan.
  2. Combine corn meal, flour, baking powder, salt, and sugar in a large mixing bowl.
  3. Add egg, milk, and shortening.
  4. Beat until fairly smooth; about a minute.
  5. If using corn and/or onion, fold in these ingredients.
  6. Pour the mixture into the baking pan.
  7. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. If corn added to batter, increase time ~50%
  8. Serve hot!