There’s nothing quite like the taste of fresh baked cornbread made from scratch. This recipe came from a friend’s mother’s recipe box, and no doubt lots of other mothers and grandmothers used the same, or a similar recipe. It’s the perfect side for homemade soups, such as Split Pea Soup, for the Rosie’s Riveting Recipes historic cookbook, and my own Chili con Carne recipe.
- 1 cup yellow cornmeal
- 1 cup sifted flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup soft shortening
- 1 cup milk
- 1 egg
Sift dry ingredients together into a mixing bowl. Cut in shortening until well blended. Beat milk and egg together in a small mixing bowl and mix with dry ingredients until just blended. Pour into a well-greased 8 x 8 inch baking pan. Bake in a hot (400• F) oven for 25 minutes or until done.
For a sweeter cornbread sift 1/4 cup sugar with the dry ingredients, and cut shortening to 1/4 cup. This batter is also good for baking corn muffins or corn sticks.
For more information about the Rosie’s Riveting Recipes historic cookbook please click here for a free preview.