Cornbread a La Betty Crocker, Circa 1980 |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I graduated high school in 1981 and complained to my mom that she didn't teach me to cook like all my friends' mothers had done. She gave me a Betty Crocker cookbook and told me that she made sure I knew how to read. After a flood at my house ruined it, my mom gave me her identical copy 10 years later. And now I need to record a few recipes because this poor, tattered, splotched and dog-eared book doesn't look like it will last much longer. Ingredients:
1 1/2 cups cornmeal |
1/2 cup all-purpose flour |
2 teaspoons baking powder |
1 teaspoon sugar |
1 teaspoon salt |
1/2 teaspoon baking soda |
1/4 cup shortening or 1/4 cup bacon fat |
1 1/2 cups buttermilk |
2 eggs |
Directions:
1. Heat oven to 450°. Mix all ingredients; beat vigorously 30 seconds. Pour into greased round layer pan, 9X1.5 inches, or square pan, 8x8x2 inches. Bake until golden brown, 25-30 minutes. Serve warm.
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