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Unleavened Cornbread

Unleavened Cornbread

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Amy

Adapting recipes for the Days of Unleavened Bread is always fun and challenging. Here is the one we use for cornbread during that week.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 150 kcal
  • 8%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin pan or line with muffin papers.
  2. 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.
  3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center of a muffin comes out clean.
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Reviews

Ahava Elkohen
30
10/20/2008

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, spelt, 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.

Patrick Luce
28
6/21/2011

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 cornbread 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~~~(;))))))

DONK316
18
4/5/2007

I was a little dubious about trying this recipe and thought the mixture was too runny to work properly... But after it was cooked, it was PERFECT! This is my new personal cornbread recipe. Thanks!