Total TimePrep/Total Time: 30 min.
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup whole milk
- 2 large eggs, room temperature
- 1/4 cup shortening
- In a bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425° for 20-25 minutes or until bread is golden brown and tests done.
Nutrition Facts1 slice: 210 calories, 8g fat (2g saturated fat), 51mg cholesterol, 403mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 5g protein.
Feb 24, 2019
I guess I need help with this one, as the butter and sugar, by using a hand held beater, never got light and fluffy. Seemed to get heavier. It was good right out of the oven, but I found it to be very dry, crumbly and without extra butter and/or honey, I didn’t think it was anything special. I won’t make it again, unless someone can show we what I did wrong.
Sep 26, 2017
Quick, easy and delicious
Jul 21, 2017
This recipe is delightfully tasty and is perfect for our family!
Feb 7, 2016
Recipe is incredibly fast and easy to make. Bakes wonderful but my only critique is the bread is a tiny bit dry. Phyllis in Anaheim, Ca. ??
Jul 2, 2014
Like other reviewers, I also found this to be a good, basic corn bread recipe. It s quick to make, and easy to make only half a batch, which is important to me.
Apr 30, 2013
This is the recipe on the box of corn meal that I use all the time. I just drizzle honey all over the top before baking. My family loves it with Chili.
May 10, 2008
I liked this recipe, it's a good basic cornbread, that everyone liked, nothing fancy, just quick good down to earth cooking. The way Taste of Home used to be. Thanks