This cornbread has an intense corn flavor and a coarse texture. I like to make cornbread muffins but you can also bake it in a cake pan. It’s the perfect addition to a pot of chili.
The last time I made this I cut the recipe in half and made six muffins. It worked great and we didn’t end up with too much bread for the three of us.
- 1 cup flour
- ¼ cup sugar
- 4 tsp baking powder
- ½ tsp salt
- 1 cup cornmeal
- 2 eggs
- 1 cup milk
- ¼ cup shortening
- Mix the dry ingredients.
- Stir in the eggs, milk and shortening and mix well. The batter will be a bit lumpy.
- Pour the batter into a greased 9x9 pan or 12 greased muffin tins.
- Bake the bread at 425 degrees for 20-25 minutes (10-15 minutes for muffins) or until a toothpick comes out clean.
- Serve the cornbread warm with honey.