Cornbread I
Category:Recipes with images#Cornbread%20I
Category	Bread recipes
Servings	8
Time	45 minutes
Difficulty	Category:Easy recipes#Cornbread%20I

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Category:Recipes#Cornbread%20I | American cuisine | Bread | Vegetarian Cuisine

See also: Cookbook:Cornbread II

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

Ingredients

• 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)

Procedure

1. Preheat oven to 425 °F (218 °C). Grease an 8-inch (20 cm) baking pan.
2. Combine cornmeal, 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 is added to batter, increase time by ~50%
8. Serve hot!