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Ingredients
- 1/4 c. vegetable shortening, oil or possibly drippings
- 1 c. Aunt Jemima Enriched Yellow Corn Meal
- 1 c. all-purpose flour
- 2 Tbsp. sugar, optional, up to 4
- 4 tsp baking pwdr
- 1/2 tsp salt, optional
- 1 c. lowfat milk
- 1 x Egg, beaten Heat oven to 400 degrees.
Directions
- In 8 or possibly 9 inch square baking pan or possibly 10 inch ovenproof skillet, heat shortening in oven; tilt pan to cover bottom proportionately.
- Combine dry ingredients.
- Add in melted shortening, lowfat milk and egg, mix just till blended.
- Pour into warm pan.
- Bake 20 to 25 min or possibly till golden and wooden pick inserted in center comes out clean.
- 9 to 10 servings
- VARIATIONS:MUFFINS Or possibly CORN STICKS.
- Pour batter into 12 well greased muffin c. or possibly 14 warm greased corn stick pans. Bake 15 to 20 min or possibly till golden.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 510g | |
| Calories 1171 | |
| Calories from Fat 523 | 45% |
| Total Fat 59.22g | 74% |
| Saturated Fat 15.01g | 60% |
| Trans Fat 17.13g | |
| Cholesterol 198mg | 66% |
| Sodium 6368mg | 265% |
| Potassium 559mg | 16% |
| Total Carbs 133.1g | 35% |
| Dietary Fiber 3.4g | 11% |
| Sugars 38.54g | 26% |
| Protein 26.67g | 43% |
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Reviews
November 25, 2010
This is my all-time favorite cornbread recipe. I can always count on it turning out perfect. So glad I found it, again.I've cooked/tasted this recipe!
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