posted by Terrytx 04-23-99 7:39 AM
Cornbread by Aunt Jemima
1/4 cup veg. oil, shortening, or bacon drippings
1 cup yellow cornmeal
1 cup all-purpose flour
1 to 2 tbl. sugar (optional)
1 tbl. baking powder
1/2 tsp. saly (optional)
1 cup milk
1 egg, beaten
Heat oven to 425 degrees.
Heat veg. oil, shortening or bacon grease in 10" oven-proof skillet or 8
or 9" square baking pan in oven 3 min.; tilt skillet to coat bottom evenly.
Combine dry ingred. Add milk and egg; mix until blended.
Add melted shortening; mix well. Pour into hot skillet; bake 20-25 min.
or until wooden pick inserted in center comes out clean. 9-10 servings.
VARIATIONS:
Muffins or corn sticks:
Pour batter into 12 greased or paper-lined med. muffin cups or 21
hot well-greased corn stick pans. Bake 15-20 min. or until golden brown.
Buttermilk Cornbread:. Decrease baking powder to 2 tsp.; add 1/4 tsp.
baking soda to dry ingred. Substitute buttermilk for milk.
Mexican Corn Bread:
Stir in 8oz can whole kernel corn, drained, and
one (4oz) can chopped green chilies, drained, into batter.
Bake 25-30 min. or until wooden pick comes out clean. Remove from oven;
top with 1/2 cup (2oz) shredded cheddar or Monterey Jack cheese.