Cornbread I
Yellow cornmeal and vegetable shortening come together in this vegetarian — 60 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 220 C (425 F) and grease an 8-inch square baking pan or a similar ovenproof dish.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt until evenly combined.
- Melt the shortening gently and let it cool slightly, then in a separate bowl beat the egg and whisk in the milk and melted shortening.
- Pour the wet ingredients into the dry ingredients and stir just until the batter comes together; a few small lumps are fine, and do not overmix or the cornbread will turn tough.
- Scrape the batter into the prepared pan and spread it level with a spatula.
- Bake for 20 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for about 10 minutes, then cut into squares and serve warm.
You'll use: Oven · Pan · Whisk
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Tips & common questions
How long does Cornbread I take to make?
About 60 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Cornbread I vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Cornbread I is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Cornbread 2.jpg by EvanProdromou, CC BY 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.