Cornbread is best when served fresh out of the oven – especially when it’s baked in a cast iron skillet! 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 I asked for the recipe. I’ve been using it ever since.
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. 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 the top of the cornbread.
This cornbread never lasts long at my house!
- 1 cup flour
- 1 cup cornmeal
- ½ cup sugar
- ½ teaspoon salt
- 3½ tsp. baking powder
- ⅓ cup vegetable shortening
- 1 cup milk
- 1 egg
- 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.