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    Corn: Best Ever Corn Bread

    Source of Recipe

    Better Homes and Gardens - Prior to 1970

    Recipe Introduction

    This is a sweet, Southern-style cornbread that my mom used to make. It's originally from an old version of the Better Homes and Gardens cookbook, but it's not printed in the more recent editions.

    List of Ingredients

    1 cup sifted flour
    1/3 cup of sugar
    4 tsp baking powder
    1 tsp salt
    1 cup yellow corn meal
    2 eggs
    1 cup of milk
    1/3 cup soft shortenting


    Heat oven to 425 degrees F.

    Mix flour with sugar, baking powder and salt; stir in corn meal. Add eggs, milk and shortening. Beat with rotary or electric beater just until smooth (approximately 1 minute). Do not overbeat. Pour into greased 9x9x2 inch pan. Cook 20 to 25 minutes.

    Baking options: Pour into a hot, well-greased 9 inch cast iron skillet and bake for 20-25 minutes -or-
    Pour into greased muffin cups; makes 12 muffins -or-
    Add about 1/4 cup more milk and cook on a griddle to make cornbread pancakes.

    (My favorite option is when the cornbread is baked in the cast iron skillet.)




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