I've had a few friends ask me lately for my corn bread recipe, so when I made some the other day, I thought it'd be a good opportunity to snag a picture and share.
I actually always consider this to be my husband's recipe. I'm trying to remember why exactly, but it goes back to the early months and years in our marriage, before kids, back when we pretty much only went to school it seemed like. And watched Seinfeld late when we finally got home together. ;) Sometimes I miss that show! :)
ANYWAY, my husband used a recipe from one of our cookbooks to make cornbread one night and since then it's been his cornbread recipe. We wrote it down, stuck it in the recipe box and tweaked it a bit over the years.
We usually cook it in a regular bread loaf pan and slice it like bread, but sometimes we go ahead and make it in the traditional 8x8 pan and cut it into square slices, like I did in these pictures here.
We love it! Once or twice I've tried other recipes, but this one is our favorite!
Corn Breadclick here to print
6 Tbsp. melted butter
½ c. melted shortening
1 ½ c. milk
2 eggs, mixed
1 c. flour
1/3 c. sugar
1 tsp. salt
1 Tbsp. baking powder
1 ½ c. cornmeal
- Preheat oven to 400°. Grease a loaf pan.
- Wisk together the milk and eggs.
- Sift together the flour, sugar, salt and baking powder. Add cornmeal and stir until blended. Add to the wet ingredients and stir just until blended. Add the melted butter and shortening (or all butter) last. Stir to combine.
- Pour into the greased loaf pan and bake for about 45 minutes.