 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 9 |
|
There are so many different tastes and varieties for corn bread that it all comes down to who likes what, in my mind. I love a good corn bread that is not too dry. This is one of my old reliables that I have had since I was a child. Ingredients:
1 c. sifted flour |
1/4 c. sugar |
4 t. baking powder |
1/2 t. salt |
1 c. yellow cornmeal |
2 eggs |
1 c. milk |
1/4 c. shortening |
Directions:
1. Sift together in bowl flour, sugar, baking powder and salt. **I use a fine strainer to sift with. It works great and is fast.** Stir in cornmeal.
2. In a small bowl beat eggs with fork; add milk and shortening. Add all at one time to cornmeal mixture. Stir with fork until flour is just moistened. Even if batter is lumpy, do not stir any more.
3. Pour into well-greased 9 square pan. **I know, 9 inch isn't a basic pan size, so 8 inch is fine too.**
4. Bake at 425 degrees F. for 20 to 25 minutes, or until a toothpick is inserted in the middle of the cornbread and comes out clean. Cut into squares and serve hot with butter. Yum!
|
|