“A nice mildly spicy cornbread recipe. Great with chili. You may want to adjust the amount of cayenne and hot sauce to taste. For this recipe I use cast iron pans that have 5 small corn cob shapes in them, but any cast iron frying pan will do.” - by Brad McGraw
Ingredients
Adjust Servings
Original recipe yields 2 - 12 inch skillet
Directions
- Preheat oven and skillet to 400 degrees F (200 degrees C).
- In a large bowl, mix together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. Cut in shortening until the mixture resembles coarse bread crumbs. In a small bowl, beat together milk, eggs and hot pepper sauce. Stir milk mixture into the flour/cornmeal mixture until just blended. Remove hot skillet from oven, spray with non-stick cooking spray and pour batter into skillet.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.
Nutrition
Amount Per Serving (12 total)
- Calories
- 239 cal
- 12%
- Fat
- 10.6 g
- 16%
- Carbs
- 31.4 g
- 10%
Based on a 2,000 calorie diet
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Reviews (45)
Rate This Recipe
"Cooked the cornbread in a waffle maker. Turned out great. No ones wants it baked in an oven any more. ..." See more"
SUSANNAH
"This is one GREAT taste. Served it with allrecipes.com Bean and Pasta Soup. Both my sisters requested copies of the recipe...." See more"
Sally
"wow this was fantastic!! i cut down on the spices by half (for the kids) and baked it in a pyrex pan. Place pan in the oven with butter to warm and melt(not to long though, don't want the butter to bu..." See morern) pulled the dish out spread the butter around hot pan, poured in batter and baked. Quick, easy, delicious!! "
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