Ingredients Jump to Instructions ↓

  1. Regular Cornbread

  2. 1 1/4 cups flour

  3. 3/4 cup cornmeal

  4. 2 tsp baking powder

  5. 1/3 cup sugar

  6. 3/4 tsp salt

  7. 1 1/4 cups whole milk

  8. 1/4 cup shortening

  9. 1 egg Buttermilk Cornbread

  10. 1/4 lb butter

  11. cup white sugar

  12. 2 egg s

  13. 1 cup buttermilk

  14. 1/2 tsp baking soda

  15. 1 cup cornmeal

  16. 1 cup all-purpose flour

  17. 1/2 tsp salt

Instructions Jump to Ingredients ↑

  1. Regular Cornbread Preheat oven to 400°. Combine the flour, cornmeal, baking powder, sugar, and salt in a medium bowl. Add the milk, shortening, and egg and mix only until all the ingredients are well combined. Pour the batter into a greased 8x8-inch pan. Bake for 25-30 minutes or until the top is golden brown. Let the cornbread cool slightly before slicing.

  2. Buttermilk Cornbread Preheat oven to 375°. Grease an 8 inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.


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