I have been gearing up for the fall weather in hopes that this heat wave will go away soon. As I begin to prepare for soups and chilis, I am reminded of how much I love this recipe for cornbread. This is my go to recipe and it is delicious. Did I mention simple?
Ingredients: 1 cup corn meal, 1/4 cup sugar, 4 teaspoons baking powder, 1 cup flour, 1/2 teaspoon salt, 1 egg, 1 cup milk, 1/4 cup butter flavor Crisco
Directions: Put dry ingredients together. Add egg, milk, and shortening. Mix till smooth. Pour into a greased 8″ baking pan. Bake at 425 degrees for 25 to 30 minutes.
Recipe doubled for larger 11 1/4 cast iron skillet as shown in picture.