Perfect corn bread
When we got married I was given a Better Homes and Gardens cookbook. It wasn’t the be-all and end-all of cookbooks, but it had most of the basics and I liked the fact that it rarely called for canned soup or other processed foods. It got me through some years quite nicely.
From time to time I still reach for this book and continue to make some of the tried and true recipes, this one included. My kids grew up eating it this yummy corn bread. It’s great at breakfast or served with soup or chili. We even like it the next day sliced and toasted with butter or peanut butter.
- 1 cup all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup yellow corn meal
- 1/4 cup shortening (I always use room-temperature butter)
- 2 eggs, lightly beaten
- 1 cup milk
Preheat oven to 425 degrees F. Grease 9x9-inch baking dish or cast iron skillet with butter.
Combine the flour, sugar, baking powder, salt and corn meal in a large mixing bowl. Using two knives or pastry blender cut butter into flour mixture until butter is size of small peas. Add eggs and milk and stir until just combined. Do not over mix. Spoon batter into prepared pan and smooth top. Bake for 20-25 minutes.