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Cornbread

Sat., January 27, 2007

Mmm. Who likes cornbread? I find it particularly tasty drizzled, when warm, with real maple syrup, on a cold night, as the perfect complement to chili. I made a pan tonight from the simple, serviceable recipe on the back of my bag of Indian Head brand Old Fashioned Stone Ground Yellow Corn Meal. It’s even better, I discovered, when I mix into the batter about 1/4 to 1/2 cup of whole corn kernels.

Cornbread

  • 1 cup yellow corn meal
  • 1 cup flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup soft shortening
  • 1 cup milk
  • 1 egg
    1. Preheat oven to 425°. Combine dry ingredients in a bowl. Cut in shortening. Beat egg and milk together and add to dry ingredients with a few swift strokes. Bake in a greased 9x2x2-inch pan for 20 to 25 minutes.

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