This recipe is from the National Grange Bicentennial Cookbook (pg 139). It’s as easy to whip together as any boxed mix and 100 times better. We serve it with chili or bean soup.
I use cast iron corn stick pans, but you can bake it in a cake or muffin pan.
- 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 minutes.
- Batter may be spooned into greased corn stick pans, filling ⅔ full, and baked in 425-degree oven for 12 to 15 minutes.