Cornbread

 

Cornbread

Martha White

Ingredients:

1 tsp Crisco or vegetable oil

1 ½ cups plain yellow corn meal

1 cup all-purpose flour

2 ¼ tsp baking powder

¾ tsp salt

2 large eggs

1 cup milk

¼ cup vegetable oil

¼ cup sugar

Directions:

1. Heat oven to 450º. Spoon shortening into 8– or 9-inch ovenproof skillet or baking pan. Place in oven to heat for about 5 minutes.

2. Stir corn meal, flour, baking powder, and salt in medium bowl until blended. Whisk eggs in medium bowl. Stir in milk, oil, sugar and corn meal mixture until smooth. Batter should be creamy and pourable. If too thick, add 1–2 Tbsp additional milk. Carefully tilt skillet to coat bottom with shortening. Pour batter into skillet.

3. Bake 20–25 minutes or until golden brown.

Makes 8–10 servings