Indian Head Golden Yellow Cornbread
I made a few modifications to the Indian Head cornmeal package original recipe. Instead of cutting in 1/4-cup of soft shortening I just use 1/4-cup vegetable and add that to the egg and milk. No need to cut anything into the dry ingredients. Saves time and energy!
- Preparing Time: 15 minutes
- Total Time: 40 minutes
- Served Person: 9
bread
side dish
cornbread
bake
kid friendly
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 large egg
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 1 cup milk
- 1 tablespoon baking powder
- 1 cup indian head yellow cornmeal
- 1 cup all purpose flour sifted
- Carbohydrate 28.3606536218973 g
- Cholesterol 24.0422222222222 mg
- Fat 4.87983873031046 g
- Fiber 0.552508923475794 g
- Protein 2.42330065838831 g
- Saturated Fat 0.582626010877334 g
- Serving Size 1 1 Serving (49g)
- Sodium 132.1521302555 mg
- Sugar 27.8081446984215 g
- Trans Fat 0.192968788113048 g
- Calories 164 calories
Preheat oven to 425 degrees. Combine cornmeal, flour, sugar, baking powder and salt in a bowl. In another bowl, combine egg, milk and oil. Add the wet ingredients to the dry ingredients with a few swift strokes. Bake in a greased 9x9x2-inch pan for 20 to 25 minutes.
