tender sweet cornbread

★★★★★ 1 Review
PennyInKC avatar
By Penny Burdge
from Shawnee, KS

This cornbread is the perfect accompaniment to a spicy chili or soup. I serve it with my Black Bean Vegetable soup. This is a very tender cornbread, so you might want to eat it with a fork! It's easy to make this Gluten Free - Just substitute a GF all purpose flour for regular all purpose flour. Comes out great.

★★★★★ 1 Review
serves 8
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For tender sweet cornbread

  • 1 1/2 c
    yellow cornmeal
  • 1 c
  • 1/3 can
  • 1 tsp
  • 1 Tbsp
    baking powder
  • 2 lg
    eggs, beaten
  • 6 Tbsp
    melted butter
  • 1/2 c
    melted crisco
  • 1 1/2 c

How To Make tender sweet cornbread

  • Whisking together dry ingredients
    Whisk together the corn meal, flour, sugar, salt and baking powder.
  • Stir the wet ingredients into the dry ingredient mix.
    Stir in the beaten eggs, melted Crisco and butter, and the milk.
  • 3
    Beat together just until smooth. Do NOT over-beat.
  • Beat just until blended, don't over beat.
    Pour the batter into a greased 8" x 12" pan. Bake in the center of a 400?F oven for about 30 minutes until the edges and top are golden.
  • Cornbread fresh from the oven.
    If you'd like muffins instead, this will make 2 dozen using 1/4 Cup batter in each muffin cup. Decrease the baking time to about 15-20 minutes.

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