How To Make Unleavened Cornbread
Serve a simple but impressive side with this unleavened cornbread made with cornmeal, flour, and milk. Bake a batch in 30 minutes.
Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes
Serves:
Ingredients
- 1cupcornmeal
- 1cupall purpose flour
- ¼cupwhite sugar
- 1tspsalt
- 1egg
- ¼cupshortening,melted
- 1cupmilk
Instructions
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Preheat the oven to 425 degrees F. Grease a 12-cup muffin pan or line with muffin papers.
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In a large bowl, stir together the cornmeal, flour, sugar, and salt. Make a well in the center and pour in the egg, shortening, and milk. Stir until well blended.
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Spoon batter into the prepared muffin cups. Bake for 20 to 25 minutes in the preheated oven until a toothpick inserted into the center of a muffin comes out clean.
Nutrition
- Calories: 157.73kcal
- Fat: 5.60g
- Saturated Fat: 1.60g
- Trans Fat: 0.56g
- Monounsaturated Fat: 2.12g
- Polyunsaturated Fat: 1.46g
- Carbohydrates: 23.51g
- Fiber: 0.79g
- Sugar: 5.44g
- Protein: 3.10g
- Cholesterol: 15.36mg
- Sodium: 129.89mg
- Calcium: 27.09mg
- Potassium: 61.62mg
- Iron: 1.13mg
- Vitamin A: 16.53µg
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