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Corn Bread II Recipe

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This recipe for Corn Bread II is from Carol Gentry Cookbook, 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:  
3/4 C. yellow cornmeal
1 C. flour
1/3 C. sugar
1 T. (3 tsp.) baking powder
1/2 tsp. salt
1 C. milk
1 egg, well beaten
2 T. melted shortening or bacon fat
Directions:
Directions:
Preheat oven to 425ºF.
Grease an 8-inch square cake pan. Mix the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Add the milk, egg, and shortening or bacon fat, and blend well. Spoon into the pan and bake for about 20 minutes. Cool and cut in squares.

If you want to make muffins instead, grease muffin pans and pour in the batter about 3/4 full.

VARIATION:
Mexican Corn Bread - add 2 T. diced green chilies, 1 C. corn kernels (or canned cream-style corn), and 1/2 C. grated Cheddar or Jack cheese to the batter and mix well.
Number Of Servings:
Number Of Servings:
Sixteen 2-inch squares or 12 muffins
Personal Notes:
Personal Notes:
From the Fannie Farmer Cookbook, my go-to cookbook: "Sturdy, solid, slightly dry - a direct legacy from our American past".

The directions say to cool the cornbread, but we like to eat it hot from the oven with butter and honey. But it's good cold, too. Michael remembers eating cornbread in a bowl with milk for a snack when he was little.

 

 

 

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