Prep 15 mins
Cook 25 mins
My Aunt gave this recipe to me quite a few years ago. Since then I have won two 1st place ribbons(only times I entered it) at our local fair. Wonderful to serve alongside chilli!
- 3⁄4 cup cornmeal
- 1 cup flour
- 1⁄3 cup sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 1 egg (beaten)
- 2 tablespoons melted shortening
- Mix and sift dry ingredients.
- Add milk, egg, and shortening.
- Pour into a greased 8-in square pan.
- Bake at 350* for 25 minutes or until done.
I've made this one from the Fannie Farmer Cookbook many times; in fact, it's the first thing I cooked on my own back in elementary school. It's a good standard recipe for fluffy, sweet Northern cornbread. My mom increases the sugar to a whole cup to no ill effect. I split the difference in mine and use 2/3 of a cup so that she'll eat it but it's not too sweet for me. I also increase the cornmeal to a full cup. You can use skim milk and replace the shortening with fruit puree, and it's still fine. I believe my brother's made a vegan version with egg replacer and soy milk.