Prep 10 mins
Cook 25 mins
My husband says a pot of his chili just isn't the same without my cornbread. My little brother spent all day in the kitchen making this recipe when he was 9 because he didn't like crumbly cornbread.
- 1⁄2 cup shortening
- 1 cup flour
- 1⁄4 cup sugar
- 3 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1 cup cornmeal
- 3 eggs
- 1 cup milk
- Preheat oven to 425. While oven is heating, melt the shortening in a cast iron skillet.
- Mix dry ingredients. Add eggs and milk and mix well with electric mixer. Pour melted shortening into batter and blend until smooth. Pour batter into hot iron skillet and bake 20 - 25 minutes until golden brown.
Cornbread is a treat for us. We are used to a more sweet cornbread but this was really good.<br/>Made for PAC Spring 2013
Well this truly lives up to it's name. It definitely doesn't crumble and is more moist than most cornbread. It was a big hit here. Everyone liked it. For personal tastes I will add a bit more sugar next time since I prefer my cornbread sweeter. It will be made again. Made for Fall PAC 2012.