Cornbread

When I share a recipe, I always try to give credit to the cook from whom I stole it. If I didn’t, I would get indigestion or something. But this cornbread recipe is totally mine. It developed from years of trials and testing to get the perfect taste and texture. Credit goes to Hubby and the backyard birds for helping me with the tasting and testing. 

My early attempts at cornbread made some pretty good Frisbees. They could sail right across the yard and land in a spot where the birds wouldn’t have any trouble dining on them. Birds aren’t very picky. But we don’t share this cornbread with the birds. It is awesome hot right from the oven and slathered with butter, or after it has cooled, it’s pretty good with a spoonful of strawberry jam on it.

2 c. self-rising cornmeal

1 c. self-rising flour

¼ c. granulated sugar

2 eggs

1 c. milk

½ c. water

2 Tbls. shortening.

Preheat oven and a 9-10 inch cast iron skillet to 450°.

Mix the cornmeal, flour, and sugar together. Add the eggs, milk, and water to the cornmeal mixture. When the skillet is hot, add the shortening and return to the oven so that the shortening melts. The shortening should be hot enough to make the batter sizzle when it is poured into the pan. Bake for 20-25 minutes.

It is important to use a cast-iron skillet and heat it up before the batter goes in. This will give you a nice crispy crust and a tender interior.

The other day, I was planning to make cornbread and was fresh out of shortening. Hubby offered to go to the store for me and had to know the exact location of “shortening”. He returned an hour later (we live 3 miles from the grocery store) with Oreos, Cheetos, M&M’s, and a gallon of chocolate ice cream. No shortening. Not his fault. I think it’s in male DNA to get distracted by junk food. So he went back to the store and returned an hour later (the distance to the grocery store had not changed) with shortening. And also peanuts, Chex Mix, Fritos and crunchy peanut butter!

ENJOY!