Wednesday, September 30, 2009

Cornbread Recipe

This cornbread is delicious, light and fluffy and a family favorite. It came to me from my mother-in-law Jeanne Veteto.

1C cornmeal
1C sifted flour
1/8C sugar (optional)
4tsp baking powder
1/2tsp salt
1 egg
1C milk
1/4C shortening

preheat oven to 425 degrees

sift dry ingredients together. add shortening, milk and eggs and beat until smooth. pour in greased 8inch pan or size 6 skillet or will make a dozen muffins. bake 15-20 minutes until toothpick inserted comes out clean.

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