** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Combine dry ingredients. Cut in shortening til it's like small crumbs.
3. Beat eggs, milk and honey and beat (by hand) until smooth.
4. Pour into well greased and floured 8" square pan.
5. Bake 20 minutes, until toothpick comes out clean and top is a golden brown.
6. This cornbread will hold together well, and it is also a guaranteed favorite for children too.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Corn, Natural Sweeteners, Fructose Malabsorption allergies.