Originally published on February 19, 2014
I’ve tried many different cornbread recipes. But ever since my mother-in-law passed down several cookbooks to me, one of which had this perfect cornbread recipe in it, this is the one I keep going back to. Leola’s cornbread, straight out of Time Life Books, and quite possibly the best cornbread I’ve ever had. I’m not kidding. This time I made it into cornbread muffins for a change, but I usually just pour the batter into my greased cast iron skillet and then cut it into wedges for that rustic look. As for the shortening in the recipe. If you’ve ever seen Janet and Greta’s Eat, Shrink, and Be Merry on the Food Network you’ll know that they say this particular ingredient was given its name because it “shortens” your life. Yeah, it’s not the healthiest thing you could eat. If you’re worried about it, substitute more butter for the shortening, or just opt for vegetable oil instead (extra bonus, you won’t have to melt and cool it first!)
Ingredients:
1 1/2 cups cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 tablespoon baking powder
2 eggs
6 tablespoons butter, melted and cooled
8 tablespoons shortening, melted and cooled
1 1/2 cups milk
Directions:
1.) Preheat the oven to 400 degrees Fahrenheit. Into a large mixing bowl sift the cornmeal, flour, sugar, salt and baking powder.
2.) Beat the eggs lightly, and then add the melted butter and shortening. Stir in the milk. Pour into the bowl of dry ingredients and beat together for about one minute, just until the batter is smooth and everything is incorporated. Do not overbeat!
3.) Lightly butter an 8″ by 12″ shallow baking pan, a cast iron skillet, or a muffin tray and pour batter in.
4.) Place in the oven and bake for 20-30 minutes, depending on what you’re cooking the cornbread in, until the bread starts to pull away slightly from the edges and is turning golden brown.
5.) Serve and enjoy!
Feb