How to make it

  • Sift together in bowl flour, sugar, baking powder and salt. **I use a fine strainer to sift with. It works great and is fast.** Stir in cornmeal.
  • In a small bowl beat eggs with fork; add milk and shortening. Add all at one time to cornmeal mixture. Stir with fork until flour is just moistened. Even if batter is lumpy, do not stir any more.
  • Pour into well-greased 9" square pan. **I know, 9 inch isn't a basic pan size, so 8 inch is fine too.**
  • Bake at 425 degrees F. for 20 to 25 minutes, or until a toothpick is inserted in the middle of the cornbread and comes out clean. Cut into squares and serve hot with butter. Yum!

Reviews & Comments 4

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  • bigstmpr 5 years ago
    im from washington st., im in puyallup wash. i read your recipie and im going to try it. sounds yummy. thanks for posting your recipie.
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    " It was excellent "
    lor ate it and said...
    Great recipe!!! I have quite the cornbread recipe collection and here's another I can add to it ;-) Thank you.
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  • krumkake 11 years ago
    Nothing like hot cornbread out of the oven, slathered with homemade jam or honey (personally, I like just plain butter most of the time) - this sounds moist and yummy! When I start making scalloped potatoes and ham again this fall, this recipe will be served right along with it. Thanks!
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    " It was excellent "
    zena824 ate it and said...
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