Julie's Cornbread

9
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"This isn't a fluffy, sweet Southern style cornbread. Mom's recipe, altered since hubby doesn't like sweet cornbread."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (72 g)
  • Calories 202.8
  • Total Fat - 10.1 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 26.1 mg
  • Sodium - 320.7 mg
  • Total Carbohydrate - 24.3 g
  • Dietary Fiber - 1.2 g
  • Sugars - 4.2 g
  • Protein - 4.1 g
  • Calcium - 113.5 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375 degrees. Grease a square pyrex pan with bacon grease. Pyrex works better than metal for cornbread, gives is a crunchy crust.

Step 2

Mix dry ingredients, cut in shortening (or stir in oil).

Step 3

Whisk egg and milk together, then stir into dry ingredients. Don't overmix.

Step 4

You can add in any other ingredients you like, but not too much so the batter still holds together well. You'll have to increase your cooking time if you add extra ingredients.

Step 5

Pour into pan and bake at 375 for 20 minutes or until nicely browned.

Step 6

Serve warm, fresh out of the oven.

Step 7

Note: Don't use buttermilk, it overwhelms the other flavors.

Tips & Variations


No special items needed.

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