Total time
35 min
Servings
1
Calories
441.5
Category
Breads & Bakes
This classic cornbread recipe is a quick and easy side dish that comes together in under an hour. With a golden, buttery crust and a tender crumb, it's perfect for pairing with chili, soups, or enjoying on its own.
Ingredients
Makes 1 serving
- 1 all-purpose flour
- 1 sugar
- 1/4 eggs
- 2 milk
- 1 butter
Method
MIX EVERYTHING JUST UNTIL MOISTENED.
PLACE ABOUT 2 T CRISCO IN BAKING PAN (SMALL) AND MELT IN 425 OVEN.
WHEN CRISCO IS MELTED TILT TO COVER PAN AND POUR BATTER INTO THE PAN.
BAKE UNTIL GOLDEN BROWN.
Cook's notes
- Do not overmix the batter; stir just until the ingredients are moistened for a tender texture.
- Preheat the baking pan with Crisco in the oven to ensure a crispy, golden crust.
- For extra flavor, substitute half the milk with buttermilk or add a handful of shredded cheddar cheese.
Frequently asked
Can I use oil instead of Crisco?
Yes, you can substitute vegetable oil or melted butter for the Crisco, but the crust may be slightly less crispy.
Why is my cornbread dry?
Overbaking or overmixing can cause dryness. Check for doneness a few minutes early and stir only until combined.
Can I add corn kernels or jalapeños?
Absolutely! Fold in up to 1/2 cup of drained canned corn or diced jalapeños for added texture and heat.
