Categories: Breads
Ingredients
- 1 cup yellow corn meal
- 1 cup all-purpose flour
- 2 tablespoons sugar (or more if you like sweeter cornbread, I will use as much as 1/4 cup sugar)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup melted shortening **
- 1 egg
Directions
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Tip: **You can use melted shortening OR my mother always used melted bacon grease. I have started using melted butter or margarine and it gives a really nice buttery flavor. The bacon grease doesn’t work as well for a sweeter cornbread.
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Heat oven to 425 degrees.
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Grease square pan, 8×8 inch or 9 inch square or 9 inch round pie plate (muffin tins are good too). Tip: Melt your shortening or butter in the pan in the oven while the oven preheats.
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Blend all ingredients about 20 seconds. Beat vigorously 1 minute. Pour into pan.
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Bake 20 to 25 minutes or until golden brown or until cornbread pulls away from the sides of the pan and center is done.