Julie's Cornbread
Recipe: #14566
October 13, 2014
Categories: Breads, Bacon, 5-Minute Prep, One-Pot Meal, Potluck, Oven Bake, Quick Breads, Flour, more
"This isn't a fluffy, sweet Southern style cornbread. Mom's recipe, altered since hubby doesn't like sweet cornbread."
Ingredients
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 by Step Method
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
No special items needed.