Wednesday, February 6, 2013


At the NE Blogmeet I promised someone my cornbread recipe and promptly lost the piece of paper their info was scribbled on.  So, here it is for everyone.  Now, this is more like corn-cake than cornbread - diabetics beware!

1c flour
1/2c corn meal
3t baking powder
1/2t salt
1c sugar (rate back to 1/2c for more traditional cornbread)
1c milk
1 egg
1T melted shortening

Combine all dry ingredients (best if run through a sifter).  Whisk together milk and egg and add to the dry ingredients then add the melted shortening.  Pour into a greased, 9x13ish baking pan or muffin tinsDo not fill more than 1/3 from the top of your pan / tins otherwise things get messy.  Bake at 375 for 30min (tins) or ~1hr (pan).