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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cornbread (Southern) Recipe

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This recipe for Cornbread (Southern) is from Fowler and Tellinghuisen Family Cookbook, 2021, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all-purpose flour, sifted
1/4 cup sugar
4 tsp. baking powder
3/4 tsp. salt
1 cup yellow cornmeal
1 cup milk
1/4 cup vegetable oil
2 eggs
Directions:
Directions:
Combine the dry ingredients in a mixing bowl. Pour into a two cup measuring cup a cup of milk, the vegetable oil and then break the eggs into the cup. Use a fork to mix the liquids thoroughly in the cup. Pour the liquid mixture into the bowl with the dry ingredients. Mix hard for about a minute until smooth. An eggbeater makes this part a little easier, but do not overbeat the mixture. Pour into a greased 9"x9"x2" pan. Bake in hot oven (425º F) for 12 to 15 minutes or until done.

For cornbread sticks: spoon the batter into greased cornstick pans filling 2/3 full. Bake in hot oven (425º F) 12 to 15 minutes or until done.
Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
From the Betty Crocker Cookbook. It is a basic bread in the American South. It goes well with most greens and vegetables and is a perfect complement for soups and, especially, chilis. Tom's grandmother, Effie Self Westbrook, made a pan of cornbread for breakfast every morning and the two of them would eat it at every meal. Whatever was left after dinner was Grandpa Joe's dessert. He would crumble the leftover cornbread into a big iced tea goblet, douse it with plenty of sugar, cover it with fresh milk and eat it with a spoon.

 

 

 

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