Mom's Cornbread

[sila-lumenn.livejournal.com]

melilot_hill came up with a wonderful idea a couple days ago to share recipes that are traditional in our home countries, since we represent so many diverse cultures. The United States, itself, is quite diverse. Regional cuisine can be found everywhere!

As a Southerner, I grew up on pinto beans and cornbread. It is still one of my favorite meals today. Another day, I'll share my technique for cooking dried pinto beans. This is my mother's recipe for cornbread. She never measures anything in the traditional way. She tends to "eyeball" amounts and pour dry ingredients into her hand instead of a measuring spoon. I've attempted to convert her "eyeball" measurements into normal measurements, but you might want to adjust for your own tastes and climate (especially the baking powder and salt).

MOM'S CORNBREAD
1 1/2 cups cornmeal
1 1/2 cups flour
1 tbl baking powder
1 tsp salt
2 eggs
2 cups milk
1/4 cup vegetable shortening

Mix together dry ingredients. Stir in eggs and milk. Heat shortening in large cast iron skillet until just melted. Pour shortening into cornbread batter, leaving a few drops to thoroughly grease skillet. Mix well. Pour batter into hot skillet. Bake at 450 degrees for 30 minutes or until golden brown.

NOTE: All measurements are approximate. If the cornbread comes out to crumbly, you might need to add more milk next time. If it has a slightly bitter aftertaste, you should reduce the amount of baking powder a bit.

Comments

[melilot-hill.livejournal.com]

I baked cornbread once before, but I didn't have a very good recipe. So I'm very happy with this one! I love cornbread. They don't sell this kind of cornbread in the shops here. (We do have another kind, which is nice too)

Of course I have another question; what is vegetable shortening?

[shirebound]

I'm so happy to see a good cornbread recipe (I adore cornbread); mine always comes out too crumbly and falls apart.

[oliviaramirez]

I tried making cornbread a couple of times but it never was quite right, either it was too dry or it was too sticky. I'll see if I can find cornmeal and have another go. Is this a good tin to use?

[annwyn55.livejournal.com]

Sounds yummy! I'm definitely trying this.