Quick and Easy Cornbread
Ahhhh Cornbread!
You may not have it often, but if its in your tool belt, you know this is a bread that compliments soups, chili, beans, stews, bar-b-que, and any other dish, because I said so! I love it. it is quick and easy to make. One of the main secrets to making cornbread is to not over mix it. You want the right texture. This is cornbread not cake!
Even if I do prefer it a little sweet.
Here's what you need
2 cups yellow cornmeal (self-rising)
3 tbs vegetable shortening, oil or drippings (drippings commonly being bacon fat)
1 1/2 cups of milk
1 egg beaten
1-2 tbs Honey (optional)
Here's what you do
Heat over to 425ºF. Heat the vegetable shortening in a 10-inch oven-proof skillet or 8 or 9-inch square baking pan in the oven for 3 minutes; tilt the
skillet to coat the bottom evenly.
Now combine all the dry ingredients. Add the egg and milk and mix until blended. Add the melted shortening and mix well.
Pour into the hot skillet and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
For Buttermilk Cornbread, add 1/2 tsp of baking soda to the dry ingredients and substitute buttermilk for milk.
For Southwestern Cornbread, add 1- 8 oz can of whole kernel corn and 1 - 4 oz can of chopped chilies, both drained into the batter mix.
Immediately after removing from the oven top with 1/2 cup (2 oz) shredded monterey jack or cheddar cheese.
You may not have it often, but if its in your tool belt, you know this is a bread that compliments soups, chili, beans, stews, bar-b-que, and any other dish, because I said so! I love it. it is quick and easy to make. One of the main secrets to making cornbread is to not over mix it. You want the right texture. This is cornbread not cake!
Even if I do prefer it a little sweet.
Here's what you need
2 cups yellow cornmeal (self-rising)
3 tbs vegetable shortening, oil or drippings (drippings commonly being bacon fat)
1 1/2 cups of milk
1 egg beaten
1-2 tbs Honey (optional)
Here's what you do
Heat over to 425ºF. Heat the vegetable shortening in a 10-inch oven-proof skillet or 8 or 9-inch square baking pan in the oven for 3 minutes; tilt the
skillet to coat the bottom evenly.
Now combine all the dry ingredients. Add the egg and milk and mix until blended. Add the melted shortening and mix well.
Pour into the hot skillet and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
For Buttermilk Cornbread, add 1/2 tsp of baking soda to the dry ingredients and substitute buttermilk for milk.
For Southwestern Cornbread, add 1- 8 oz can of whole kernel corn and 1 - 4 oz can of chopped chilies, both drained into the batter mix.
Immediately after removing from the oven top with 1/2 cup (2 oz) shredded monterey jack or cheddar cheese.
