Cornbread

• 

  Cornbread in iron skillet

  1 cup all-purpose flour

• 1 cup corn flour or corn meal
• ¼ cup sugar
• 2 teaspoons baking powder
• ½  teaspoon salt (optional)
• 1 ¼  cup skim milk
• ¼ cup vegetable shortening or drippings
• 1 egg, beaten

Preparations

1. Heat oven to 400° F.  Heast grease in 8 or 9-inch pan.  Cast iron skillet is the best for this.  That is what mama and grandma always used and I grew up using.
2. Combine dry ingredients. Stir in milk and egg, mixing just until dry ingredients are moistened.  Pour in most of hot grease, leaving some in the pan.  Mix again.
3. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.

 

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