Even though we are now more than halfway through February, there are still some chili and some ham and bean eating days ahead of us. Here's the cornbread recipe that we use to go along with those dishes. It's the one Mrs. WYA!'s Mom has used for years but with a sweet little twist. We got the idea to lightly top the cornbread with brown sugar from a restaurant years ago and we've made it that way ever since.
1 cup yellow corn meal
1 cup sifted flour
1/4 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 egg
1 cup milk
1/4 cup shortening, soft
Dark brown sugar (optional)
Sift together dry ingredients into bowl. Add egg, milk, and shortening. Beat with egg beater (or large spoon) until smooth. Pour into greased 8" square pan, sprinkle top with dark brown sugar if desired, and bake at 425 degrees for 20-25 minutes.
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2 comments:
The brown sugar is a great idea! I'll have to try that next time. Of course, I cop out and make mine from a 25 cent Jiffy box (the shame!).
Oh yea, the Jiffy mixes have their charm. Thanks, as always, for being such a frequent comment leaver Rebecca.
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