Favorite "non-Crumble" Cornbread Recipe

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Favorite "non-Crumble" Cornbread 6 Submitted by janetgran51 "My husband says a pot of his chili just isn't the same without my cornbread. My little brother spent all day in the kitchen making this recipe when he was 9 because he didn't like crumbly cornbread."   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Lavender Lynn Ready In: 35mins Ingredients: 8 Yields: 8 slices Serves: 8 Nutrition information

ingredients

Units: US

• 1⁄2 cup shortening
• 1 cup flour
• 1⁄4 cup sugar
• 3 teaspoons baking powder
• 3⁄4 teaspoon salt
• 1 cup cornmeal
• 3 eggs
• 1 cup milk

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directions

• Preheat oven to 425. While oven is heating, melt the shortening in a cast iron skillet.
• Mix dry ingredients. Add eggs and milk and mix well with electric mixer. Pour melted shortening into batter and blend until smooth. Pour batter into hot iron skillet and bake 20 - 25 minutes until golden brown.

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Questions & Replies

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Reviews

MOST POPULARMOST RECENT Write A Review

1. I made this exactly to the tee, except for adding another 1/4 c of sugar...it still wasn't sweet as my aunts used to make it. I love the preheated pan for extra crispness, it really does work! AND...it didn't crumble...YEEEESSS!  
   • 
   icons / ellipsis / ellipsis-horizontal Brenda A. Reply 1
2. Cornbread is a treat for us. We are used to a more sweet cornbread but this was really good.<br/>Made for PAC Spring 2013   icons / ellipsis / ellipsis-horizontal Lavender Lynn Reply 1
3. I liked it because it didn't crumble. The downside was not sweet enough even with doubling the sugar and we like sweet cornbread.   icons / ellipsis / ellipsis-horizontal cmt1158 Reply
4. We were not crazy about this recipe,   icons / ellipsis / ellipsis-horizontal Gail H. Reply See 1 Reply
5. Really good. I followed the suggestion of other reviewers and doubled the sugar, we like ours with a hint of sweetness. This recipe was very similar to my own, cornbread recipe #477855) that intrigued to me to make it & since it called for more eggs, which I had an abundance of and needed to use up. It turned out nicely, made as directed only doubling the sugar and using grapeseed oil instead of Crisco (I didn't have any on hand). I would definitely make it again. Served Recipe #49737 & Recipe #362346 for dessert . Thanks for sharing!   icons / ellipsis / ellipsis-horizontal Larawithoutau Reply

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Tweaks

MOST POPULARMOST RECENT

1. Really good. I followed the suggestion of other reviewers and doubled the sugar, we like ours with a hint of sweetness. This recipe was very similar to my own, cornbread recipe #477855) that intrigued to me to make it and since it called for more eggs, which I had an abundance of and needed to use up. It turned out nicely, made as directed only doubling the sugar and using grapeseed oil instead of Crisco (I didn't have any on hand). I would definitely make it again. Served Recipe #49737 and Recipe #362346 for dessert . Thanks for sharing!   Larawithoutau Reply

RECIPE SUBMITTED BY

janetgran51 icons / following Follow Me

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• 18 Recipes

I am a semi retired grandma - I earn my living babysitting my grandson and baking goodies to sell at Farmer's Markets, Craft Bazaars, etc. I enjoy music, gardening, camping, fishing and cooking.   View Full Profile Advertisement Advertisement Advertisement

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