Grandma's Cornbread

Name: Grandma's Cornbread
Total time: 1800 s
Yield: 6 - 8 servings
Cuisine: American
Ingredients: 1 cup ap flour; 1 cup yellow cornmeal; 1/3 cup granulated sugar; 1 tbsp baking powder; 1/4 tsp salt; 2 lg eggs; 1 cup milk; 1/2 cup melted unsalted butter; 1 1/2 tbsp vegatable shortening; 1/2 (1 can) diced green chilies (optional); 1/2 a medium onion, diced (optional); 1/2 (1 can) corn without the liquid (optional); All of the optional ingredients can be added for fully loaded cornbread. :)

Martin Jon Madsen @JMadsen70

B.C. Canada

A recipe from my grandmother that I've tweaked a bit over the years (by adding a few extras). You really can't beat cornbread cooked in cast iron. :)

Martin Jon Madsen @JMadsen70

B.C. Canada

A recipe from my grandmother that I've tweaked a bit over the years (by adding a few extras). You really can't beat cornbread cooked in cast iron. :)

Saved

Ingredients

25 - 30 minutes

6 - 8 servings

1 cupap flour
1 cupyellow cornmeal
1/3 cupgranulated sugar
1 tbspbaking powder
1/4 tspsalt
2lg eggs
1 cupmilk
1/2 cupmelted unsalted butter
1 1/2 tbspvegatable shortening
1/2 (1 can)diced green chilies (optional)
1/2a medium onion, diced (optional)
1/2 (1 can)corn without the liquid (optional)
All of the optional ingredients can be added for fully loaded cornbread. :)

Saved

Steps

25 - 30 minutes

1

Heat up your oven to 400F.
2

Add the shortening to a 8" cast iron skillet and place in the oven to preheat.
3

In a bowl, mix together all the dry ingredients.
4

In a separate small bowl whisk together the milk and butter.
5

Add the eggs to the milk mixture and whisk until blended.
6

Add the wet to the dry and mix.
7

Remove the skillet from the oven and using a paper towel spread the now hot liquid shortening up the sides and all over the bottom of the skillet.
8

Pour the batter in to the hot skillet.
9

Place the skillet in the oven (center rack) and bake for 25 - 30 minutes until the top is lightly golden and a toothpick comes out clean when inserted into the center of the corn bread.
10

Cool on a wire rack
11

Serve
12

Enjoy!
13

It goes well with soups and stews.
14

I also enjoy it for breakfast with my eggs.