You are here

Crispy Cornbread

Mormon.Cook's picture
  Flour 1 Cup (16 tbs)
  Baking powder 3 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Sugar 3 Tablespoon
  Yellow cornmeal 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Egg 1 , beaten
  Shortening 1⁄4 Cup (4 tbs), melted
  Butter 2 Tablespoon, softened

Sift flour, baking powder, salt, sugar, and corn-meal together into a bowl. Combine milk, egg, and melted shortening. Pour into flour mixture and stir just enough to moisten dry ingredients. Do not mix or beat. Bake in a well-greased pan for about 20 minutes. Brush with soft butter immediately after removing from oven. Bread will be thin and crusty. Cut into 20 to 24 pieces. Serve hot. Variation 1: Add 1/2 to 3/4 cup crisp cooked, chopped bacon to sifted flour mixture. This makes good breakfast bread, or a base for creamed meat or fish, such as chicken, turkey, or tuna. Variation 2: For a standard cornbread, make as above except bake in an 8X8X2-inch pan at 425 degrees F. for 40 minutes.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 210 Calories from Fat 84

% Daily Value*

Total Fat 9 g14.5%

Saturated Fat 3.4 g17.1%

Trans Fat 0.7 g

Cholesterol 29.9 mg10%

Sodium 354 mg14.8%

Total Carbohydrates 28 g9.3%

Dietary Fiber 1.4 g5.6%

Sugars 5.8 g

Protein 4 g7.5%

Vitamin A 2.4% Vitamin C

Calcium 16% Iron 7.8%

*Based on a 2000 Calorie diet

Crispy Cornbread Recipe