Traditional Cornbread: A Recipe Passed Down
This Cornbread recipe originally came from my American Standard woodstove cookbook when the stove was purchased many years ago. We’ve baked this cornbread since then. Delicious!
Ingredients:
- 1 1/2 cups milk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1 to 3 tablespoons sugar (adjust to taste)
- 1 teaspoon salt
- 3 eggs
- 3 tablespoons shortening
Instructions:
- In a mixing bowl, beat the eggs.
- Add milk, salt, sugar, baking powder, and 2 tablespoons of shortening. Mix well.
- Incorporate cornmeal into the mixture, followed by adding and mixing in the flour.
- Preheat the oven to 425°F (220°C).
- Melt one tablespoon of shortening in an oven-safe skillet or pan.
- Spoon or pan the batter into the buttered skillet.
- The cornbread should turn golden brown and a toothpick put into the middle come out clean after about 30 minutes of baking.
- Take out of the oven your cornbread.
- Butter is a great finishing touch to the warm cornbread.
