Use this with your Lima Beans or with your Chili (or both!) Our mom’s cornbread recipes are similar; one is from Texas, one is from Kansas. Go figure.
My Mom’s Cornbread
- 1/2 cup cornmeal
- 1/2 cup flour
- 2 teaspoons baking POWDER
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 2-3 Tablespoons shortening
Sift together the cornmeal, flour, baking powder, and salt. Add milk, egg and shortening and beat with a fork for 40 strokes. Pour into a greased 9-inch cake pan and bake at 400°F for 15 minutes. This recipe makes a skinny cornmeal cake. The recipe yields 1-1/4 cups of batter, so if you decided to make muffins and used 1/4 cup batter per cup, there would only be 5 cornmeal muffins total.
My Husband’s Mom’s Cornbread
- 1 cup yellow corn meal
- 1 cup flour
- 1/4 cup white sugar
- 4 teaspoons baking POWDER
- 3/4 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/4 cup Crisco or other soft shortening
Sift the dry ingredients together into a bowl, then add in the rest of the ingredients. Mix well and pour into a greased cake or pie pan. Bake for 15 to 20 minutes at 400°F. This recipe makes a thicker cornmeal cake, if baked in the same size (9-inch) cake pan as the recipe above. It yields approximately 2-1/2 cups of batter. If you make cornmeal muffins, use 1/4 cup of batter per cup for 10 muffins.