Here's a recipe that's easy and good...a perfect accompaniment to most any meal. Tonight I'm serving our cornbread alongside Chili. You may notice that this cornmeal doesn't call for sugar in it. Most cornbread that I've had in Texas does not.
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1 tsp. baking powder1 tsp. baking powder
- 1 tsp. salt
- ⅓ cup shortening
- 1 egg
- 1 cup milk
- Preheat oven to 400° F. Grease an 8 inch cast iron skillet.
Place cornmeal, flour, baking powder, and salt in a large mixing bowl and stir to incorporate dry ingredients. Add shortening and cut into dry ingredients until well blended. In a separate bowl, slightly beat together egg and milk. Pour into the dry ingredients; mix well.
Pour the batter into prepared skillet. Bake for 20-25 minutes or until done and top begins to turn golden. Serve warm.