Pierre Franey’s Cornbread

By Pierre Franey

Updated Nov. 13, 2023

Total Time
40 minutes
Rating
4(106)
Notes
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:6 servings
  • 1cup yellow cornmeal
  • 1cup all-purpose flour
  • 4teaspoons baking powder
  • Salt and freshly ground pepper to taste
  • 1teaspoon sugar
  • 1egg, beaten
  • 1cup milk
  • ¼cup melted shortening, plus grease for pan
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

288 calories; 11 grams fat; 3 grams saturated fat; 1 gram trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 6 grams protein; 272 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 425 degrees.

  2. Step 2

    Combine cornmeal, flour, baking powder, salt, pepper, sugar, egg and milk. Blend well with a wire whisk. Stir in shortening.

  3. Step 3

    Grease a shallow baking pan, 9 by 9 by 2 inches. Pour in batter, and bake 30 minutes, or until done. Do this a day early.

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Ratings

4 out of 5
106 user ratings
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Cooking Notes

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AlisonK

Good basic cornbread recipe. The pepper is added because this recipe was intended to be used in cornbread dressing.

Excellent basic cornbread

Used Bob’s Mill medium grind cornmeal (polenta) for a nice bite. Used the recommended sugar but don’t really think you need it. Would never put pepper in cornbread - my Georgia relatives would have a good-spirited laugh over that ingredient (and the sugar). They’d also laugh but forgive me for using unsweetened original almond milk. The times, they do change!

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