For a richer flavor, use melted butter instead of shortening. If you prefer a less sweet cornbread, reduce the sugar to 2 tablespoons. To add a touch of spice, incorporate 1/2 teaspoon of chili powder or a pinch of cayenne pepper to the dry ingredients. This cornbread is best served warm with butter, honey, or your favorite jam.
Unleavened Cornbread
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING12 People
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VIEWS45
Savor the simple goodness of Unleavened Cornbread, a delightful twist on a classic. This recipe is a testament to resourceful baking, perfect for those times when you want a comforting, slightly sweet, and subtly textured bread without the need for yeast or leavening agents.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol17 mg
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Fiber1 g
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Protein3 g
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Saturated Fat2 g
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Sodium209 mg
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Sugar5 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 425°F (220°C). Prepare a 12-cup muffin tin by greasing it generously or lining each cup with paper liners. (5 minutes)
02
Step
3 mins
In a large mixing bowl, whisk together the cornmeal, flour, sugar, and salt until evenly distributed. Create a well in the center of the dry ingredients. (3 minutes)
03
Step
5 mins
Pour the milk, melted shortening, and egg into the well. Using a spoon or spatula, gently stir until the wet and dry ingredients are just combined. Be careful not to overmix; a few lumps are perfectly fine. (5 minutes)
04
Step
3 mins
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. (3 minutes)
05
Step
25 mins
Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. (25 minutes)
06
Step
10 mins
Remove the muffin tin from the oven and let the cornbread cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Bo Welch
May 6, 2025I made this for our church's unleavened bread service, and it was a hit!
Salvatore Koch
May 1, 2025I appreciate that this recipe uses simple ingredients that I usually have on hand.
Summer Kautzer
Apr 18, 2025These are great with a little honey drizzled on top!
Delmer Kling
Mar 30, 2025The cooking time was spot on. They were perfectly golden brown after 22 minutes.
Alfonso Hagenes
Feb 6, 2025This recipe is so easy to follow, and the cornbread came out perfect! My family loved it.
Reynold Johns
Jan 1, 2025The texture was just right – not too dry, not too crumbly. I added a pinch of cayenne pepper for a little kick.
Letha Kohler
Nov 21, 2024My kids devoured these! I'll definitely be making this again.
Ramiro Rau
Nov 17, 2024I substituted almond milk and coconut oil, and it was still delicious! A great option for dairy-free diets.