perfect corn bread

Mixing the Cornbread

Mixing the Cornbread

Preparation for Christmas is in full swing over here, as I’m sure it is on your end. Since my family dined out for Thanksgiving, Christmas is the holiday where we do the more traditional full Thanksgiving meal. Earlier today, I made sausage balls, our usual holiday appetizer of choice. Next thing up was cornbread, which will be used for dressing tomorrow (similar to this preparation posted from Thanksgiving last year).

Now while I have bought the boxed variety in a pinch, there’s truth in the fact that you just can’t beat the real deal. Especially when, ehem, it’s this easy. 8 ingredients. Not too bad at all. Even the infrequent cook (oh say yours truly) can manage such an order. This one comes from the Better Homes and Gardens New Cookbook


  • 1 cup sifted all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup yellow cornmeal
  • 2 eggs
  • 1 cup milk
  • 1/4 cup shortening

I took the shortening and placed it in the oven to melt. Recipe says to sift flour with sugar, baking powder, and salt. I skipped the sifting and opted to stir. Stir in the cornmeal. Then you add the eggs, milk, and the now melted shortening.

Recipe says to beat with a rotary or electric beater until just smooth. I just stirred real hard. Same difference. Don’t overbeat though!

Pour into a greased 9x9x2 pan. Bake at 425 degrees for 20-25 minutes. And voilà! Enjoy!

Nice golden brown. Perfect!

Nice golden brown. Perfect!


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