Unleavened Cornbread

Unleavened Cornbread

11
Amy 8

"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

35 m {{adjustedServings}} servings 150 cals
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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:
  • 17 mg
  • 6%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  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

11
  1. 12 Ratings

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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, w...

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 gr...

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. Tha...