Cornbread

This is classic cornbread, as prepared for generations in Tennessee. While a box of Jiffy Mix is simpler to make and more pleasing to modern palates, there are still times when the original recipe is better. One of these is when making Cornbread Dressing.

10 minutes to prepare, 30 minutes to cook

Makes six to eight servings

Janice T. Watlington

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Ingredients

• 1/4 cup Shortening
• 2 cups Corn Meal
• 2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1 tsp. Sugar
• 2/3 tsp. Salt
• 1 1/4 cup Milk (sweet)
• 2 Eggs

Directions

Mix shortening, corn meal, and the other dry ingredients together in a large bowl. Add eggs and milk, stir till even in consistency, then pour into greased baking dish.

Cook for twenty-five to thirty minutes (until golden brown around the edges) in an oven preheated to 450 deg. F.

Ideally, this is cooked in a 12 inch diameter deep cast iron skillet. Just about any 10x10 or 9x13 glass or metal baking dish should work, however.

If you can find Self-rising Cornmeal, you may use it in this recipe. Simply leave out the Baking Powder and Baking Soda.

A secret for making fancier cornbread (closer to Jiffy Mix) is to substitute all-purpose wheat flour for up to half of the corn meal.