Easy Homemade Cornbread
Cornbread
Cornbread is best when served fresh out of the oven – especially when it’s baked in a cast iron skillet! Â You can bake it in any pan, but there’s something about the taste when it’s baked in cast iron that is just plain down-home country.
I got this recipe from my friend Bertha Showalter years ago when we had dinner in their home. My kids devoured her cornbread and begged for seconds. Little wonder that I asked for her recipe! I’ve been using it ever since. It’s on the table almost every time I make 5-bean chili soup.
It’s one of those easy-peasy recipes. You just put everything into a bowl, mix it up with a wooden spoon (or in a mixer), and you’re good to go.
Sometimes I mix all the dry ingredients together and store them for later use, especially if I’m serving a crowd. Then when I’m ready, I just add the wet ingredients. I also like to put a tablespoon of butter/margarine in the skillet while the oven is pre-heating. By the time the oven is hot, the butter has melted and I’ve mixed up my batter. 
It gives a golden glow to to the top of the cornbread.
This cornbread never lasts long at my house!
The recipe
Homemade Cornbread
Ingredients
- 1 cup flour
- 1 cup cornmeal
- 1/2 cup sugar
- 1/2 teaspoon salt
- 3 1/2 tsp. baking powder
- 1/3 cup vegetable shortening
- 1 cup milk
- 1 egg
Instructions
- Mix all ingredients together, using a wire whisk or wooden spoon (or do it in the mixer)
- Melt 1 tbsp margarine in skillet while the oven is pre-heating
- Put into a cast iron skillet or cake pan
- Bake @ 350 for 30 minutes or until done.
This recipe was first posted over five years ago on this blog. I’m revamping some of the recipes from back then, and here it is! đŸ™‚
