Total Time
35mins
Prep 15 mins
Cook 20 mins

This came from my first, and most favorite cookbook. It makes a slightly sweet cornbread, which I adore. My hubby won't eat sweet cornbread, though, so I adapt it for him by leaving the sugar out. You can also make this recipe with buttermilk, by adding a 1/2 t. of baking soda along with the other ingredients. I'm posting it here so that I can access the recipe when I am away from home and don't have my book. (I also usually grind my own flour and cornmeal, and it still makes great bread!)

Ingredients Nutrition

Directions

  1. Preheat the oven to 425 degrees F. Grease an 8 inch square cake pan. Mix the cornmeal,flour, sugar, baking powder, and salt in a large bowl. Add the milk, egg, and shortening or bacon fat, and blend well. Spoon into the pan and bake for about 20 minutes. Cool and cut in squares.
Most Helpful

I have made a lot of corn bread and this is one of the best!! I drizzled a bit of honey over the top to make sure it was sweet enough, but it was not needed, plenty sweet on it's own! Going to make this again next weekend to go along with chili for guests :) SO GOOD! Kids requested it as well...that's always a plus!

mommyluvs2cook December 17, 2015