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Ingredients
| cornmeal: 1 cup |
| all-purpose flour (unsifted): 1 cup |
| granulated sugar: 1/4 cup |
| salt: 1 tsp |
| eggs: 1 |
| multipurpose shortening: 1/4 cup (melted) |
| 2% milk: 1 cup |
Unleavened Cornbread
Credit: AllRecipes
User rating:
"Adapting recipes for the Days of Unleavened Bread is always fun and challenging. Here is the one we use for cornbread during that week."
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Prep Time
10 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
Directions
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin pan or line with muffin papers.
- 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. 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.