Golden Cornbread

 

This is the first time in my life I have ever made cornbread in anything but a cast iron skillet, so I was really excited to see how different this would be.  It was fluffier than cast iron cornbread and the bottom didn't get as crunchy- there was a more uniform texture.  I can see this being a really nice cornbread for chili instead of the version I usually make!  If you have never made cornbread before, this is an incredibly simple and delicious recipe!

 

Golden Corn Bread

1 cup yellow cornmeal
1 cup flour
¼ cup sugar
4 tsp. baking powder
½ tsp. salt
1 cup milk
1 egg
¼ cup shortening

Combine cornmeal, flour, sugar, baking powder, and salt. Add milk, egg, and shortening. Beat until fairly smooth, about 1 minute. Bake in a greased 8” square pan at 425º for 20-25 minutes.  For muffins, pour batter into greased muffin cups and bake at 425º for 15-20 minutes. Makes 1 dozen.
 

Mrs. Pidgeon's recipe book is now on Amazon! You can find out how to get your copy here <3