Perfect Corn Bread

I keep coming back to this recipe because it's ... well, it's perfect! I still have my first adult cookbook, Better Homes and Gardens New Cookbook. It's falling apart, but I still refer to it from time to time. Like many of my recipes, it's quick and easy. Cornbread goes great with my Chile Stew, so check that out too.

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 Preparation time: 15 minutes       Baking time: 20-25 minutes

Ingredients
1 cup all-purpose flour
1/4 cup sugar
4 teaspoon baking powder
1/4 teaspoon salt
1 cup yellow corn meal
2 eggs
1 cup milk
1.2 cup soft shortening

Directions
1. Preheat oven to 425 degrees.
2. If you have a sifter, sift the sugar, baking powder, and salt together. If you don't have a sifter, stir together with a fork or whisk to combine and aerate the mixture.
3. Add the eggs, milk, and shorting.
If you have an electric mixture, beat until just smooth, about 1 minute. If you do not have a mixture, use the fork and bet together until smooth. Do not over beat.
4. Pour into a greased 9x9x2-inch pan.
5. Bake in hot oven 12 to 15 minutes or until toothpick comes out clean.
6. Cool and cut into squares. Serve with butter and honey.

I hope you enjoy this recipe. Leave a post here to let me know if you've tried this dish and how it turns out. Good cooking to you.

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