Darci Gibb's Best Ever Cornbread |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a recipe came from my mother in law. She submitted it to a cook book that was published in the mid to late 70s to benefit the cause of a young girl who had been badly injured. I love these old family recipes - and the history as Mom carefully explains each one to me. Ingredients:
1 1/2 cups coarse stone-ground yellow cornmeal |
1/3 cup white flour |
1/3 cup wheat flour |
1/3 cup rye flour |
1 tablespoon baking powder |
1 teaspoon salt |
1/3 cup sugar or 3 tablespoons honey |
2 eggs |
8 tablespoons shortening, melted and cooled |
6 tablespoons butter, melted and cooled |
1 1/2 cups milk |
Directions:
1. Preheat oven to 400°F.
2. Mix dry ingredients together.
3. Lightly beat eggs then combine rest of wet ingredients.
4. Gently blend wet into dry ingredients for 1 minute until smooth.
5. Let rest 5 minutes.
6. Pour into lightly oiled 8 x 12 metal pan.
7. Bake for 35 minutes.
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