Rating: 4.5 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Adapting recipes for the Days of Unleavened Bread is always fun and challenging. Here is the one we use for cornbread during that week.

Recipe Summary

cook:
25 mins
total:
35 mins
prep:
10 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin pan or line with muffin papers.

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  • 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.

  • Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts

150 calories; protein 3.1g; carbohydrates 22.2g; fat 5.4g; cholesterol 17.1mg; sodium 209mg. Full Nutrition
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