Cookbook · Breads
Mom's Corn Bread
This is how my mother made cornbread. We had cornbread often when I was growing up and I must admit, pinto beans and cornbread are still one of my favorite meals.
Ingredients
- 1 Cup sifted flour
- 1/4 Cup sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 Cup yellow cornmeal
- 2 eggs
- 1 Cup milk
- 1/4 Cup shortening
Directions
- Preheat oven to 425F
- Mix together the flour, sugar, baking powder and salt; stir in cornmeal.
- Add the eggs, milk and shortening.
- Stir together just until smooth.
- Pour into greased pie pan.
- Bake at 425F for 20 to 25 minutes, until golden on top.
- CornSticks: fill 2/3 full, bake 425F for 12 to 15 minutes. (Mary Steapp)