Unleavened Cornbread

Unleavened Cornbread

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."


35 m servings 150 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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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Your rating



  1. 12 Ratings


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...

WOnderful! Thanks so much ~ This week of "unleaven bread" has truely challenged me.. couldn't of found this at a better time!!! Todah~

My church does not allow baking powder or other leavening agents during passover so this recipe is great for us! I added a tablespoon of sour cream and a teaspoon of vanilla for extra flavor, a...

This will be a great addition next year! My church personally does not allow baking powder since it is a leaven and we don't ban mixtures of grains since they are not leavening agents lol.. So t...

I substituted melted butter for the shortening. They were good but dense and a little dry. EDIT: They became hard and even more dry the next day...won't make these again.

Sweet Amy, you will missed by all. I'm so glad I had the opportunity to know you on The Quality Cook forum. This recipe has such a special meaning, not just because it's tasty, but also becaus...

It was alright for not being "fluffy" - good for when you don't have alot in the house. probably btter with a soup that you could dip it in.