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Homemade Cornbread

by on May 4, 2010 in Breads, Cornbreads May 4, 2010 BreadsCornbreads
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

This is my first recipe submission here. I’ve had this recipe so long I can’t even remember where I got it.

Ingredients

  • 3 cups Yellow Cornmeal
  • 1 cup All-purpose Flour
  • 4 teaspoons Baking Powder
  • 2 teaspoons Sugar
  • 2 teaspoons Salt
  • 1 teaspoon Baking Soda
  • ½ cups Solid Shortening
  • 3 cups Buttermilk
  • 4 whole Eggs

Preparation

Preheat oven to 450 degrees. Mix all ingredients in a large bowl with an electric mixer (about a minute or so). Pour into a greased 9×13 inch pan and bake till top is golden brown, about 30 minutes or so.

You can also cut this recipe in half for a smaller amount.

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2 Reviews

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Fee K on 7.13.2010

I have a few questions actually- is it really just 2 tsp of sugar? The bread had no sweetness at all and was almost well done. I also wondered if it was 350 or 450? Otherwise the texture was good. I think we like our cornbread sweeter.

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Stacey Thomas on 6.26.2010

This is an AWESOME savory cornbread recipe. I added bacon and cracklins, and made them into jumbo muffins. My dad loved them. If I make them again just for me (I’m the only one at my house who eats them) I will halve the recipe and add 1/8 C. of sugar because I like my cornmeal muffins just a tad sweeter.

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