Recipe of the Week: Corn Bread

Albert wanted to make corn bread for our chili we had one night and I was so glad he did. It wasn't that low-fat stuff I make. This had shortening in it and we topped it with real butter after it came out of the oven. Albert said it was like eating a cookie and I have to agree. So good!

Golden Yellow Corn Bread
from the Indian Head Yellow Corn Meal bag

  • 1 cup yellow corn meal
  • 1 cup sifted {gf} flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup soft shortening
  • 1 cup milk
  • 1 egg,  beaten

Preheat oven to 425 degrees.  Combine corn meal, flour, sugar, baking powder and salt in bowl.  Cut in  shortening.  Mix egg and milk together and add to dry ingredients with a few swift strokes.  Bake in greased 9x9x2 inch pan for 20 to 25 minutes.


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