Prep 15 mins
Cook 20 mins
From the Fannie Farmer Cookbook (1965 edition). Fannie says you can use butter, bacon fat, chicken fat, or beef drippings for the shortening, but I usually use canola oil.
- 3⁄4 cup cornmeal
- 1 cup flour
- 1⁄3 cup sugar
- 3 teaspoons baking powder (1 t baking soda plus 2 t cream of tartar for richer version)
- 3⁄4 teaspoon salt
- 1 cup milk (or 1 c yogurt plus 1/4 c milk for richer version)
- 1 egg, well beaten
- 2 tablespoons shortening, melted (or 2 T canola oil)
- Preheat oven to 425 degrees. Grease an 8" square baking dish.
- Sift dry ingredients together.
- Combine wet ingredients and gently mix into dry mixture.
- Spoon into baking dish and bake 20 minutes.
Finally found a cornbread that is not only very very easy but tastes good too. Have had bad luck with many cornbread recipes and this one looked to simple to be so good. Because we try to curtail sugar intake I cut back by 2 tbsp. and even then that is sweet enough. Might substitute some honey instead next time. Definitely better made with the yoghurt (or you can use sour cream). Thanks again ..............
It's very similar to the Neelys on Food Network; they used 1 cup each of cornmeal and flour and I changed to these amounts, also cut back on sugar and added vanilla
I will never buy a package of corn bread mix ever again!