Cornbread

This is my mom’s cornbread recipe (except she uses shortening instead of oil). I love cornbread. It’s great with soup, for breakfast, or as dessert with syrup over it. This recipe is not too sweet and has a solid texture.

1 C yellow cornmeal

1 C flour

1/4 C sugar (optional)

4 t baking powder

1/2 t salt

1 egg

1 C milk

1/4 C oil

Mix the first 4 ingredients together.

In a separate bowl, mix the wet ingredients and then add them to the dry bowl. Mix until all the flour is incorporated.

Bake in a greased 6″ to 8″ pan for 25-30 minutes at 425 F. My oven temperature is not reliable, so you might get a different baking time. Let me know!

The cornbread should be lightly browned on the top.

serves 4-6

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