Here is my mom’s classic corn bread recipe that she has made in our family for years. We’ve made it in dressing for Thanksgiving, as a side for Taco Soup, or just by itself, dipped in milk (I remember as a kid my sister dipping her cornbread in a huge, round, glass of skim milk. She loved it!).
Over spring break, my sister and I made my mom’s Perfect corn bread as a side to go with our Grilled Shrimp and Green Bean Salad. It was delicious. Unlike the skillet cornbread recipe, which can get a little greasy around the edges due to the melted shortening, this corn bread is crispy on top, and warm and soft on the inside. The name says it all, “Perfect” Corn Bread. In addition, it has just a touch of sweetness from the 1/4 cup of sugar. Enjoy!!
- 1 cup sifted flour
- ¼ cup sugar
- 4 tsp. baking powder
- ¾ tsp. salt
- 1 cup yellow cornmeal
- 2 eggs
- 1 cup milk
- ¼ cup shortening (vegetable oil)
- Mix first five ingredients (flour through cornmeal). Add eggs, milk, and shortening. Beat until smooth.
- Bake for 20-25 minutes in a 425 degree oven in a greased 9 x 9 x 2-inch pan. Be aware that a glass pan conducts more heat than a metal pan, so adjust your baking time accordingly.