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

Amy
Advertisement

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.

    Advertisement
  • 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

150.4 calories; 3.1 g protein; 22.2 g carbohydrates; 17.1 mg cholesterol; 209 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/21/2011
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 great cornbread recipe when you find yourself out of baking powder! I have made this several times and we really like this recipe! Thanks Amy and Katie for posting! Dana (;)))))) Read More
(31)

Most helpful critical review

Rating: 3 stars
10/20/2008
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, wheat, spelt, and oats and also corn, rice and beans if you're Ashkenazi) and liquid is considered "chometz" or leavening for the holiday. Ironically, Baking powder can be kosher for Passover. Read More
(32)
15 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/21/2011
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 great cornbread recipe when you find yourself out of baking powder! I have made this several times and we really like this recipe! Thanks Amy and Katie for posting! Dana (;)))))) Read More
(31)
Rating: 3 stars
10/20/2008
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, wheat, spelt, and oats and also corn, rice and beans if you're Ashkenazi) and liquid is considered "chometz" or leavening for the holiday. Ironically, Baking powder can be kosher for Passover. Read More
(32)
Rating: 5 stars
06/21/2011
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 great cornbread recipe when you find yourself out of baking powder! I have made this several times and we really like this recipe! Thanks Amy and Katie for posting! Dana (;)))))) Read More
(31)
Advertisement
Rating: 5 stars
04/05/2007
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. Thanks! Read More
(20)
Rating: 5 stars
04/25/2008
WOnderful! Thanks so much This week of "unleaven bread" has truely challenged me.. couldn't of found this at a better time!!! Todah Read More
(11)
Rating: 5 stars
04/19/2011
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 and it turned out really delicious and moist. I baked it on a greased loaf pan and cut it into pieces it right after I took it off the oven. It took exactly 20 minutes to bake. I will keep this in my recipe book for years to come! Thank you! Read More
(9)
Advertisement
Rating: 3 stars
06/21/2007
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. Read More
(4)
Rating: 5 stars
06/22/2011
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 because it was yours. Thank you our friend. Read More
(4)
Rating: 5 stars
07/14/2010
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 this is perfect for me! Read More
(4)
Rating: 3 stars
10/21/2010
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. Read More
(3)