Cornbread
Photo: EvanProdromou, CC BY 4.0
This quick cornbread comes together in one bowl and bakes in about 25 minutes, with no yeast and no waiting. Equal parts cornmeal and flour keep the crumb tender rather than gritty, and melted shortening gives it a rich, even texture. The sugar is optional, so you can bake it plain and savory or slightly sweet. Folding in corn kernels and chopped onion turns it into a heartier loaf.
Instructions
Heat the oven to 425 °F (218 °C) and grease an 8-inch (20 cm) baking pan.
Stir the cornmeal, flour, baking powder, salt and sugar together in a large mixing bowl. Leave out the sugar if you prefer a savory loaf.
Add the egg, milk and melted shortening to the dry ingredients. Beat for about a minute, until the batter is fairly smooth.
If you are using the corn kernels, the onion, or both, fold them in gently now.
Scrape the batter into the greased pan. Bake for 20 to 25 minutes, until a toothpick pushed into the center comes out clean. If you added corn, lengthen the baking time by about half.
Serve the cornbread hot, straight from the pan.
Make it personal.
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