What with all the other cornbread recipes, it has taken me way too long to post my favorite (and the best) cornbread recipe. Best if made with home-ground coarser corn meal. Fabulous.
Ingredients:
1 C. corn meal
1 C. flour (can split white/whole wheat)
1-2 T. sugar
1 T. baking powder
1 t. salt
1/4 C. shortening or oil
2 beaten eggs
1 C. milk (can use buttermilk, but must adjust leavening accordingly)
Directions:
1. Preheat oven to 400-425F.
2. In one bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3. Gently beat eggs, combine with milk and oil and add to flour mixture, stirring just enough to combine. If using shortening, cut shortening in with pastry cutter prior to adding milk and eggs.
4. Pour into greased 9 x 9 square pan and bake for 25 min at 400-425F.
Note: Mom 1 and 1/2s this recipe to "double" it and use a 13 x 9 pan.
Ingredients:
1 C. corn meal
1 C. flour (can split white/whole wheat)
1-2 T. sugar
1 T. baking powder
1 t. salt
1/4 C. shortening or oil
2 beaten eggs
1 C. milk (can use buttermilk, but must adjust leavening accordingly)
Directions:
1. Preheat oven to 400-425F.
2. In one bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3. Gently beat eggs, combine with milk and oil and add to flour mixture, stirring just enough to combine. If using shortening, cut shortening in with pastry cutter prior to adding milk and eggs.
4. Pour into greased 9 x 9 square pan and bake for 25 min at 400-425F.
Note: Mom 1 and 1/2s this recipe to "double" it and use a 13 x 9 pan.
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