Perfect Cornbread
- 1 c. sifted all-purpose flour
- ¼ c. sugar
- 4 tsp. baking powder
- ¾ tsp. salt
- 1 c. yellow cornmeal
- 2 eggs
- 1 c. milk
- ¼ c. shortening
- Sift flour with sugar, baking powder and salt into bowl; stir in cornmeal. Add eggs, milk and shortening; beat with rotary or electric beater until just mixed. Do not overbeat. Pour into greased 9 x 9 x 2-inch pan.
- Bake in preheated 425-degree oven for 20 to 25 minĀutes.
- Batter may be spooned into greased corn stick pans, filling ⅔ full, and baked in 425-degree oven for 12 to 15 minutes.
From National Grange Bicentinnel Cookbook pg 139. By a member of Quonochontaug Grange, No. 48 Pawcatuck, Connecticut
Recipe by Poremsky Family at https://poremsky.net/recipes/bread/perfect-cornbread/
3.1.09