Description
Adapting recipes for the Days of Unleavened Bread is always fun and challenging. Here is the one we use for cornbread during that week.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup white sugar
- 1 teaspoon salt
- 1 egg
- ¼ cup shortening, melted
- 1 cup milk
Instructions
- 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 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.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 12