Unleavened Cornbread10 Reviews
- Prep: 10 min
- Cook: 25 min
- Ready In: 35 min
“Adapting recipes for the Days of Unleavened Bread is always fun and challenging. Here is the one we use for cornbread during that week.” - by Amy
Original recipe yields 12 muffins
- 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.
Amount Per Serving (12 total)
- 150 cal
- 5.4 g
- 22.2 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"An unusual recipe, but as a reference point, it is unsuitable for Passover as it contains flour and corn (unless you're Sephardi). Any mixture of grain (specifically the 5 grains barley, rye, wheat, ..." See morespelt, and oats and also corn, rice and beans if you're Ashkenazi) and liquid is considered "chometz" or leavening for the holiday. Ironically, Baking powder can be kosher for Passover."
"6-21-11 I love you, Amy. You will be missed. You were one of my dearest, oldest friends. You were so sweet and thought of others first and then yourself. Please be at peace. (((((This is a great co..." See morernbread recipe when you find yourself out of baking powder! I have made this several times, and we really like this recipe! Thanks Amy and Katie for posting! ~~~Dana~~~(;))))))"
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