Special Cornbread

Oxmoor House
6 to 8 servings


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1 cup cornmeal
1/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1 teaspoon salt
1 (14 1/2-ounce) can whole tomatoes, undrained and chopped
1 medium onion, chopped
1 egg, beaten
3 tablespoons shortening, melted


Combine dry ingredients; add tomatoes, onion, egg, and shortening, mixing well.

Heat a well-greased 9-inch cast-iron skillet in a 400° oven for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 400° for 30 minutes.

Created date

February 2010