Recipe by Amy
"Adapting recipes for the Days of Unleavened Bread is always fun and challenging. Here is the one we use for cornbread during that week."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
6-21-11 I love you, Amy. You will be missed. You were one of my dearest, oldest friends. You were so sweet and thought of others first and then yourself. Please be at peace.
(((((This is a great cornbread recipe when you find yourself out of baking powder! I have made this several times, and we really like this recipe! Thanks Amy and Katie for posting! ~~~Dana~~~(;))))))
An unusual recipe, but as a reference point, it is unsuitable for Passover as it contains flour and corn (unless you're Sephardi). Any mixture of grain (specifically the 5 grains barley, rye, wheat, spelt, and oats and also corn, rice and beans if you're Ashkenazi) and liquid is considered "chometz" or leavening for the holiday. Ironically, Baking powder can be kosher for Passover.
I was a little dubious about trying this recipe and thought the mixture was too runny to work properly...
But after it was cooked, it was PERFECT! This is my new personal cornbread recipe.
WOnderful! Thanks so much ~ This week of "unleaven bread" has truely challenged me.. couldn't of found this at a better time!!!
My church does not allow baking powder or other leavening agents during passover so this recipe is great for us! I added a tablespoon of sour cream and a teaspoon of vanilla for extra flavor, and it turned out really delicious and moist. I baked it on a greased loaf pan and cut it into pieces it right after I took it off the oven. It took exactly 20 minutes to bake. I will keep this in my recipe book for years to come! Thank you!
This will be a great addition next year! My church personally does not allow baking powder since it is a leaven and we don't ban mixtures of grains since they are not leavening agents lol.. So this is perfect for me!
I substituted melted butter for the shortening. They were good but dense and a little dry. EDIT: They became hard and even more dry the next day...won't make these again.
Sweet Amy, you will missed by all. I'm so glad I had the opportunity to know you on The Quality Cook forum. This recipe has such a special meaning, not just because it's tasty, but also because it was yours. Thank you, our friend.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 49
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make sweet, golden-delicious cornbread.
See how to make buttermilk cornbread just like grandma made.
See how to make sweet, moist, and cakey cornbread.