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Nutrition Facts
Serving Size 1 (106g) Recipe makes 9 servings
Calories 336
Calories from Fat 162		(48%)
Amount Per Serving		%DV
	Total Fat 18.1g	27%
	Saturated Fat 8.8g	43%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 54mg		18%
Sodium 372mg		15%
Potassium 113mg		3%
Total Carbohydrate 40.6g		13%
	Dietary Fiber 1.2g	4%
	Sugars 19.6g
Protein 4.5g		9%
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Recipe #40844 | 40 min | 10 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: SilentCricket
Sep 20, 2002

This is a must with my family when we have chili!

SERVES 9 , 1 8x8inch pan (change servings and units)

Ingredients

1 1/4 cups flour
3/4 cup cornmeal
2 teaspoons baking powder
1/3 cup sugar
3/4 teaspoon salt
1 1/4 cups whole milk (I've used low fat, and even skim milk and they work fine, but the best is the whole milk!)
1/4 cup shortening
1 egg

Honey Butter

1/2 cup butter, softened
1/3 cup honey

Directions

1
Preheat oven to 400 degrees F.
2
Combine all the dry ingredients in medium bowl.
3
Add the milk, shortening, and egg and mix only until all the ingredients are well combined.
4
Do not overmix.
5
Pour the batter into a greased 8x8-inch pan.
6
Bake for 25-30 minutes or until top is golden brown.
7
Let cool slightly before slicing.
8
Slice with sharp knife into 9 pieces.
9
Serve warm with honey butter, if desired.
10
For the honey butter, use a mixer on high speed to whip the butter and honey together until smooth and fluffy.

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Featured Reviews for This Recipe

From: Chef #396380

On Jan 19, 2009

Awesome recipe! Yields a nice moist (not crumbly) and sweet cornbread. Goes together in mere minutes.

0 people found this review helpful

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From: Chef #232122

On Jan 13, 2008

I liked it better than Marie Callenders! I used 1/2 skim milk and 1/2 half and half; instead of shortening I used corn oil. Yum! Cornmeal will not age in this house anymore!

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From: love_to_cook

On Sep 27, 2005

One trick to this recipe is to mix the shortening into the dry ingredients first, before adding the egg and milk. Then you won't need to overmix, and the cornbread will be fluffy and not crumbly. I have been making this cornbread for several years, since I discovered it in Todd Wilbur's book in the library. It is the only cornbread I make. My family loves it!

8 people found this review helpful

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From: Narshmellow

On Apr 22, 2004

I truly enjoyed this recipe. So tired of cornbread that is DRY! Marie Callender's is the only I've ever liked. I did (to save a little on fat and calories) substitute the shortening for a 1/2 cup fat free sour cream. I baked them in muffin tins and they came out ultra moist and very good. Thanks so much.

5 people found this review helpful

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Read all 23 reviews