I hope all is well with you and your families
I've been home for a few day now and I'm finely getting some Christmas baking done.
While I'm busy baking I don't make time to prepare
a big dinner so I put a pot of beans on.
I had a few slices of ham that I took home from
a party the other night.
We cant have beans and ham with out
making our favorite corn bread
I've been making this corn bread for at least 20 years.
Its moist and sweet
When our son's were still at home they loved it so much
I had to bake two pans
I got this cast iron frying pan as a wedding gift 27 years ago.
I love it and I only make corn bread in it
Here is the recipe
1/4 c. yellow cornmeal
1 c. flour
3 teas. baking powder
1/2 teas. salt
1 c. milk
1 egg, well beaten
2 table. melted shortening
Preheat the oven to 424. Grease an 8-inch square cake pan. Mix the cornmeal, flour, sugar, caking powder, and salt in a large bowl. Add the milk, egg, and shortening or bacon fat, and blend well. Spoon into the pan and bake for about 20 minutes. Cool and eat.
I add a few pads of butter on top before cutting it
This recipe is not my own
I got it from my favorite cook book
The Fannie Farmer Cookbook
I hope you get a chance to make this sweet cornbread
It will warm your tummy for these cold winter days