From this basic recipe you prepare many different variations. See the notes below…
Ingredients
- 1 cup Flour
- 3/4 cup Cornmeal
- 3 TBSP Sugar
- 2 1/2 tsp Baking powder
- 1 tsp Salt
- 1/4 cup Crisco (vegetable shortening)
- 1/4 cup Butter
- 2 Eggs
- 1 cup Milk
Preparation
- Preheat oven to 350F/175C
- Combine dry ingredients in bowl, whisk to combine well, set aside.
- Put Crisco and butter into baking pan, place in oven to melt.
- In small bowl beat eggs, then add milk. Stir this into the dry mixture. Immediately add melted butter mixture.
- Pour batter back into the pan. (8″/20cm square or round)
- Bake 15-20 minutes, or until toothpick comes out clean.
- Cool and cut. Serve warm or at room temperature
From this basic recipe you can try the following variations:
- This recipe can easily be doubled. We use a double recipe for a nice thick cornbread in an 11-inch/28cm iron skillet.
- Muffins: Prepare muffin tins with paper liner or grease the pans. Bake about 15 minutes.
- Jalapeno Cheddar Cornbread: Mix in 1 cup grated extra-sharp cheddar cheese, 2-3 TBSP chopped scallions (white & green parts), and 1 1/2 TBSP minced fresh jalapeno peppers. Add this to the finished batter (Step 4A). Allow to sit at room temperature for 10-20 minutes before (5) pouring batter into pan. Top with some more grated cheddar before baking.
- Bacon & Cheese Cornbread: Step 4A: Add 1 cup grated Cheddar cheese & 6 strips of crumbled Bacon.
- Asiago Cheese Cornbread: Step 4A: Add 1 cup crumbled fresh Asiago or grated aged Asiago cheese. Step 5A: Top with more Asiago, then bake.
Please share with us how you like this recipe. Or if you have any other variations to suggest!!