Perfect Cornbread

I keep coming back to this recipe because it’s … well, it’s perfect! I still have my first adult cookbook, Better Homes and Gardens New Cookbook. It’s falling apart, but I still refer to it from time to time. Like many of my recipes, it’s quick and easy. Cornbread goes great with my Chile Stew, so check that out too.

 Preparation time: 15 minutes       Baking time: 20 to 25 minutes

Ingredients 1 cup all-purpose flour ¼ cup sugar 4 teaspoons baking powder ¼ teaspoon salt 1 cup yellow corn meal 2 eggs 1 cup milk ½ cup *soft shortening

​*I use cocunut oil softened for a few seconds in the microwave.

Directions 1. Preheat oven to 425°. 2. If you have a sifter, sift the flour, sugar, baking powder, and salt together. If you don’t have a sifter, stir together with a fork or whisk to combine and aerate the mixture. 3. Stir in the cornmeal. 4. Add the eggs, milk, and shortening. If you have an electric mixture, beat until just smooth, about 1 minute. If you do not have a mixture, use the fork and bet together until smooth. Do not overbeat. 5. Pour into a greased 9" x 9" x 2" pan. 6. Bake 20 to 25 minutes or until toothpick comes out clean. 7. Cool and cut into squares. Serve with butter and honey.

I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out.

Good cooking to you.

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