Free Recipes For Me

Cornbread is a staple in our house. I make it to go with chili, a big pot of pinto beans or just about any soup or stew. Leftovers make a great breakfast cereal in the morning. Just crumble a slice of plain cornbread up in a bowls, add some sugar and warm milk and enjoy.

Southern Corn Bread

1 cup yellow cornmeal
4 tsp. baking powder
1 cup all-purpose flour
1 large egg
1 tsp. sugar
1 cup milk
1/2 tsp. salt
1/2 cup melted shortening or butter

Preheat your oven to 425F. Combine all dry ingredients in a medium sized bowl. Add the wet ingredients and stir until just blended. Don’t over blend; you want it to be slightly lumpy. Grease an 8-inch square pan or a medium-sized cast iron skillet, heat it up on top of the stove, and then pour the batter into the pan. Bake this in the oven for approximately 20-25 minutes or until the edges are golden brown.