Cornbread
Ready In: 30 mins
Serves: 6-8
Yields: 10-12 pieces
Ingredients
- 3⁄4 cup yellow cornmeal, unsifted
- 1 cup all-purpose flour, sifted
- 2 tablespoons all-purpose flour, sifted
- 1⁄4 cup shortening, melted
- 1 cup milk
- 2 large eggs
- 1⁄4 cup granulated sugar
- 1 tablespoon double-acting baking powder
- 2 teaspoons double-acting baking powder
- 1 teaspoon salt
Directions
- Preheat oven to 475°F.
- Grease 1 square pan, 9 x 9 x 2 inches (I intend on using a large cast-iron skillet) with 2 teaspoons shortening, greasing sides very lightly, and sprinkle with flour.
- Sift together cornmeal, flour, sugar, baking powder, and salt.
- Place in a large bowl.
- In a separate bowl beat eggs quickly about 1/2 minute, add milk, beat another 1/2 minute.
- Add milk and eggs to dry ingredients all at one time, and blend.
- Last, add melted shortening.
- Mix until blended but do not *overmix*.
- Pour into greased pan and bake in a preheated oven at 475 F about 15 minutes or until golden brown on top.
- When it is done, remove from oven, place on rack, and let stand 10 minutes; then loosen around sides and turn out on cake rack.
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