Cornbread I

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

Source and licence

"Cornbread I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cornbread_I, revision 4523344), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cornbread_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4523344

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

United States. Associated with United States by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

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 can whole corn kernels, drained (optional)
¼ ea. onion, finely chopped (optional)

Method

Preheat oven to . Grease an baking pan.
Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl.
Add egg, milk, and shortening.
Beat until fairly smooth (about a minute).
If using corn and/or onion, fold in these ingredients.
Pour the mixture into the baking pan.
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%
Serve hot!