Cornbread

Cornbread

Cornbread from scratch. The "one kit" recipe is for one normal-sized loaf. The "three kit" recipe is for Turkey and Dressing. When making cornbread for dressing, do not use stone ground cornmeal for the cornbread...although it makes great cornbread, it makes lousy dressing, it absorbs too much liquid.

One Kit
1 c. yellow cornmeal (Not stone ground)
1 c. flour
1 T sugar (optional if you are not feeding Yankees)
4 t. baking powder
1/2 t. salt
1 c. milk
1/4 c. shortening
1 egg

Three Kits
3 c. yellow cornmeal (Not stone ground)
3 c. flour
3 T sugar (optional if you are not feeding Yankees)
4 Tbsp baking powder
1 1/2 t. salt
3 c. milk
3/4 c. shortening
3 eggs

Heat oven to 425.
Grease baking pan (or cast iron skillet) by measuring shortening in it (+1 T for greasing) and melting in warming oven.
Blend all ingredients, then beat vigorously for 1 minute.
Pour into hot pan and bake 20 to 30 minutes, until golden brown.

Note: see attached file for a fresh corn cornbread version.

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