Cornbread is a quick bread that contains cornmeal. This recipe is more moist and tender than most cornbread that I have had. It is slightly more sweet, too. The texture isn't as grainy as other cornbread, which, for me, is a good thing.
Usually, one piece of cornbread out of a batch is enough for both Jeff and me. Both Jeff and I enjoyed a piece of this bread with dinner for a couple meals.
Another cornbread that we tried, and liked, earlier this year is Appalachian Cornbread. It has corn, onions, chives, cheese and salsa baked inside it. Appalachian Cornbread is also moist and not grainy.
I froze the bulk of this cornbread because it makes about twelve servings and that is too much for Jeff and me to eat before it would go bad. I froze it in foil, two slices per package. Then, when I want to serve the frozen bread, I remove it from the freezer and thaw it overnight on the counter.
Cornbread is often thought of as being served with pinto beans. Neither Jeff nor I are fans of pinto beans, so we enjoy it, buttered, as a side dish.
I hope you enjoy the Cornbread!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1 cup yellow cornmeal
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 2 tablespoons shortening
- 2 jumbo eggs
- 1 cup butter, melted
- 1 cup milk You can use any type of milk, half-and-half or milk substitutes.
- Preheat the oven to 350F.
- Lightly spray a 13x9 baking dish with cooking spray then set aside.
- Whisk together the flour, baking powder, salt, cornmeal, sugar and baking soda.
- Cut in the shortening using a pastry tool or a fork.
- In a separate container, whisk together the eggs, melted butter and milk.
- Stir the wet ingredients into the dry ingredients until just moistened.
- Spread the batter in the prepared baking pan.
- Bake for 25-30 minutes or until a pick inserted in the center comes out clean.
- Let cool before serving.