Crunchy Unleavened Cornbread
Crunchy Unleavened Cornbread, a perfect companion for your favorite stews and chili. This vegetarian recipe is crafted for those observing the Days of Unleavened Bread, offering a satisfying crunch without the use of eggs, dairy, or gluten. With its simple preparation and American cuisine roots, this cornbread is versatile enough to enhance any meal.
Packed with wholesome ingredients, it provides essential nutrients while being easy to make. Access this recipe and more through easyChef Pro, where you can create a convenient shopping list for the best cost per serving. Start your meal prep journey today!
Recipe Collection: Side Dish
Serving Size: 12
Cooking Time: 35 minutes
Overview
This unleavened cornbread offers a satisfying and familiar flavor, perfect for those observing the Days of Unleavened Bread. It's a simple and quick recipe that results in a crunchy, delightful cornbread, ideal as a side for stews or chili.
Diet Type
Vegetarian
Allergies
Egg, Dairy, Gluten
Cuisine
American
Ingredients
- 1 Cup cornmeal
- 1 Cup all-purpose flour
- 0.25 Cup white sugar
- 1 Teaspoon (tsp) salt
- 1 Large egg
- 0.25 Cup shortening, melted
- 1 Cup milk
Steps
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin pan or line with muffin papers.
- In a large bowl, stir together the cornmeal, flour, sugar, and salt.
- Make a well in the center of the dry ingredients and add the egg, melted shortening, and milk. Stir until well blended.
- Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Allow to cool slightly before serving. Enjoy your unleavened cornbread!