CORNBREAD (OR MUFFINS)

Sweet and moist cornbread.

The only cornbread recipe I use.  I like my cornbread moist and a little on the sweet side.  I’m not crazy about the Southern style.  Give this a try.  It freezes beautifully!

Wonderful with chili, tuna casserole, soup, breakfast.  Cornbread is basically a quick bread.  It’s incredibly easy and so satisfying.

Sweet and good. Not dry and crumbly.

INGREDIENTS:

½ cup Crisco

1 cup sugar

2 eggs

1 cup + 2 TBSP yellow corn meal

2 tsp baking powder

½ tsp salt

1 ½ cup flour

1 ½ cup milk

PREPARATION:

Cream Crisco and sugar until light and fluffy.

Add eggs and half of the milk.  Beat well.

Add baking powder and salt, mixing until combined.

Add corn meal, flour and remainder of milk.  Mix until combined.

The best cornbread is always baked in a cast iron pan.  The edges get so wonderfully crispy.  If you don’t have one, use a greased cake pan or baking dish.

BAKE AT 375* for about 40 minutes, or until desired browning is achieved. I don’t like mine pale and always let it get browned.  (See picture)  Muffins will take about 20 minutes.

I often bake a half batch.  Know, however, that the leftover bread can be frozen to make stuffing with!

NOTE:  My special additives are sautéed onions, chopped jalapenos, a little cooked and crumbled bacon, mini sweet peppers, fresh corn, etc.  I think you get the idea.  If it sounds good?  Add it.

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By Tika for CHEW WANNA EAT?

2015