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Unsweetened Cornbread
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Brief Description
This cornbread is unsweetened and a bit drier than other cornbread recipes; perfect for using in cornbread dressing.
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Main Ingredient
corn meal
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Category: Quick Breads
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 22 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Nov 25, 2012
Number of Servings:
Ingredients:
- 2 cups - corn meal white or yellow
- 1/2 cups - all-purpose flour
- 1 teaspoons - baking powder
- 1/2 teaspoons - baking soda
- 1 teaspoons - salt
- 1 - egg lightly beaten
- 2 cups - buttermilk
- 2 tablespoons - shortening or vegetable oil
Directions:
Preheat oven to 450° F. Place shortening or vegetable oil in 9-inch square baking pan and place in oven to heat/melt.
Combine corn meal, flour, baking powder, baking soda, and salt in a bowl; set aside. In separate bowl combine beaten egg and buttermilk. Then pour in the vegetable oil or melted shortening from pan in oven (be careful with the oil as it will be very hot). Set pan aside.
Combine corn meal mixture with buttermilk mixture, stirring just enough to moisten. Pour batter into hot pan (or well-greased muffin tins) and bake about 15 minutes for muffins or 20-25 minutes for 9-inch baking pan.
Cornbread will begin to pull away from sides and brown slightly.
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