This Corn Bread Recipe goes perfectly with pretty much anything. It can accompany a hot bowl of chili, a nice roast turkey or even chicken cacciatore. Left-over corn bread (which is rare) can serve as an afternoon snack with a cup of tea, coffee or hot chocolate.
Cornmeal is made by grinding raw corn kernels. It was used by native Americans way before the European explorers arrived. When the settlers learned about cornmeal, they tried using the ingredient in recipes that originally used grains available in Europe.
That’s where the original corn bread recipe came from. Lucky us!
- 1 cup all purpose flour
- ¼ cup sugar
- 4 teaspoon baking powder
- 1 tsp salt
- 1 cup medium grind cornmeal
- 2 eggs
- 1 cup milk
- ¼ cup soft shortening
- Preheat oven to 425 degrees;
- In a mixer bowl, sift the flour, baking powder, sugar and salt;
- Add the cornmeal and stir;
- Add the eggs, shortening and milk and beat for about 1 minute (do NOT over beat) or until just smooth;
- Pour the mixed batter into a greased 9x9 inch pan;
- Bake for about 20 minutes or until a toothpick comes out clean when inserted in the middle of corn bread;
- Cut in squares and serve warm.