Our Mother’s Recipes — Yellow Cornbread

© Can Stock Photo / zigzagmtart

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.

Gayle Martin

YELLOW CORNBREAD

  • 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.

Cover photo by Robert Resetar.
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